1. Trim the woody ends from your asparagus and save them for the broth. Cut the stalks into thin rounds but keep the pretty tips whole for garnish. In a skillet, sauté the asparagus with olive oil, garlic, salt, and pepper for about 5 minutes until tender-crisp, then set aside.

2. Pour the vegetable broth into a saucepan and add those asparagus trimmings for extra flavor. Bring to a gentle simmer and keep it hot on the back burner throughout cooking.

3. Heat olive oil in your large skillet over medium heat. Add the finely chopped shallot and cook for 2 minutes until soft and translucent.

4. Add the arborio rice to the pan and stir constantly for about 1 minute. You’ll hear it gently crackle as the grains toast.

5. Pour in the white wine and keep stirring until it’s completely absorbed. The alcohol will cook off quickly, leaving behind bright, tangy flavor.

6. Ladle in 2 scoops of hot broth and stir almost continuously. When the pan starts to look dry, add another 2 ladles. Keep this rhythm going for about 12 minutes.

7. Stir in your cooked asparagus and continue adding broth for 5 more minutes. The rice should be creamy and al dente – tender but with a slight firmness in the center.

8. Turn off the heat and stir in butter and freshly grated parmesan. Mix gently until everything melts into the rice. Cover with a lid and let it rest for 2 minutes.

9. Give the risotto one last stir. If it seems too thick, add a splash of hot broth. Serve immediately on flat plates with extra parmesan.