Prepare the stock and asparagus

• Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot.
• Blanch the asparagus pieces in the stock for a few minutes, then lift them out and set aside.

Sweat the aromatics

• Heat the olive oil in a sauté pan over medium heat.
• Add the onion and garlic and cook until soft and translucent.

Toast the rice

• Add the risotto rice and stir for a couple of minutes until the grains are glossy and toasted.

Deglaze with wine

• Pour in the white wine and stir until it has almost completely evaporated.

Cook the risotto

• Add the hot stock one ladle at a time, stirring and waiting for each addition to be absorbed before adding more.
• After about 12 minutes, stir in the asparagus pieces and continue cooking until the rice is creamy and al dente.

Mantecare and serve

• Remove from the heat and stir in the cold butter and grated parmesan until creamy.
• Season with salt and black pepper, then serve immediately.