Step 1

Boil and simmer your stock.

Step 2

Heat olive oil in a medium to a large pan over medium-high heat.

Step 3

Add chopped onions and cook until they’re soft.

Step 4

Add rice and cook for about 1 to 2 minutes, stirring constantly and making sure they’re coated with oil.

Step 5

Pour the white wine, mix, and let evaporate.

Step 6

Add two ladles of the simmering stock.

Step 7

Keep mixing until most of the liquid has evaporated, then add another ladle of stock.

Step 8

After about five minutes of stirring, add the chopped asparagus.

Step 9

Continue pouring the stock and stirring for about 18 minutes, or until the rice has softened. (Note: Taste and adjust the seasoning during this time).

Step 10

Before taking it off the heat, check that you have enough liquid left.  You should see the liquid part, then slowly converge when you glide your spatula in the center of the pan --- like a wave.

Step 11

Remove your pan of risotto agli asparagi from the heat.

Step 12

Add butter and grated cheese, then mix to combine.

Step 13

Cover the pan with a lid and let sit for about 2 minutes.

Step 14

Transfer your asparagus risotto to plates.

Step 15

Top with more grated Parmigiano Reggiano, then serve.