Peel and chop the spring onion and fry gently for a few minutes with Isio 4 in a frying pan.
Then add the rice and fry until the round rice grains are translucent.
Pour in the white wine and stir until it is completely absorbed by the rice.
Cover the rice with vegetable stock and cook for 20 minutes on a moderate heat, adding more stock every time it is absorbed.
Peel and wash the asparagus.
Steam for approximately 10 minutes then cut into small pieces and stir into the risotto.
Season with salt and pepper.
Sprinkle the asparagus risotto with grated parmesan.
Serve the risotto into 4 plates and arrange chopped flat parsley on top of each dish.