British Asparagus provided this recipe.
1 finely chopped onion
2/3 lbs Arborio rice
3 cups hot chicken or vegetable stock
1/3 cup butter
1/4 cup freshly grated Parmesan cheese
1 Gently fry the onion in the butter until it becomes translucent.
2 Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter.
3 Add a ladle of hot stock at a time and continue stirring until all the stock has been used.
4 Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked.
5 Add a knob of butter, the asparagus, half the parmesan and a good grinding of black pepper to the risotto and give it a stir.
6 Serve your risotto in warm bowls with a sprinkling of Parmesan on top of each serving.