I have adapted this recipe from one on the Amatuer Gourmet web site.
Cleo, Food Bank volunteer
2 lbs asparagus, trimmed
1 qt chicken or vegetable stock (perhaps a little more)
coarse sea salt and freshly ground pepper
1 small red onion, peeled and very finely chopped
2 Tbs unsalted butter
3 Tbs olive oil
1 1/2 cups risotto rice (also called Arborio rice)
1/3 cup vermouth or dry white wine
3/4 cup fresh grated Parmesan
(1) Heat the chicken/vegetable stock and check for seasoning. You don't want to bring it to a boil or it will evaporate while you do everything else. Just warm it up. But make sure to season because if it's not salty enough, your risotto will be bland.
(2) Cut the tips off the asparagus and keep to one side. Chop the tender parts of the stalks into approximately 1-inch pieces.
(3) Blanch the asparagus tips for 2 minutes (in boiling salted water) and then blanch the stalks for about 3 minutes
(4) In a heavy saucepan or large, caste iron skillet, cook the onion in half the butter and the olive oil over a low heat for about 10 minutes until soft.
(5) Add the rice and cook gently, stirring, for 2 minutes to coat the rice with the oil.
(6) Start to add the stock, ladle by ladle, stirring constantly, allowing each ladleful to be absorbed before adding the next. Continue until the rice is al dente, usually about 20 minutes.
(7) Once the rice is al dente, add the asparagus tips and stalks, vermouth, the rest of the butter, and the Parmesan. Stir and it's ready to serve.