Par boil asparagus for approx. 6 mins until just tender, not quite cooked, drain  and leave.

Make stock adding stock cubes to boiling water.

Heat oil in a large saucepan and fry onion and garlic until soft, not brown.

Add rice and fry for approx. 3 mins over a medium heat so rice toasts. Stir continuously with a wooden spoon.

Pour in wine and continue to cook over a medium heat until it is absorbed.

Now start adding stock, pour in a couple of ladlefuls of the stock and bring to a simmer.

Continue to cook and stir until all the stock is absorbed.

Pour in the rest of the stock a ladle-ful at a time and cook until absorbed. After approx. 15 mins and when you have have roughly 2 ladlefuls of stock to go add the asparagus so it can continue to cook through.

Once all the stock has been absorbed and rice is cooked remove the pan from the heat and add the butter and parmesan (reserve a little for sprinkling on top).

Stir everything continuously for 1 minute so the risotto becomes very creamy.

Season with salt, black pepper and remaining parmesan and serve immediately.