Preheat the oven to 350 degrees.

In a Dutch oven, melt 2 tablespoons of the butter over medium heat.

When the butter is melted, add the onions and garlic.  Stir and cook until the onions are translucent – about 6 minutes.

Add the rice and stir to coat the grains in the butter.

Pour in 3 ½ cups of vegetable or chicken stock and ½ cup of wine. Stir well.

Cover the pot and bake in the preheated oven for 45 minutes.

Meanwhile, bring a large pot of water to a full rolling boil. Add salt so that it tastes like the sea.

Toss in the asparagus pieces and blanch for a minute or two, or until the vegetable turns bright green and is tender.  Drain well and set aside.  Pick out 4 or 5 asparagus tips to use as a garnish.

Remove the Dutch oven from the oven.  At this point, most of the liquid in the pot should have been absorbed into the rice and the rice is al dente.

Pour in the remaining 1 cup of stock and ½ cup of wine, the parmesan cheese, 3 tablespoons of butter, salt, and pepper.

Stir vigorously for 4 – 5 minutes or until the rice is thick and creamy and the butter is well incorporated.

Add the asparagus pieces and stir until the vegetable is warm – another minute or two.

Spoon the hot risotto into a serving bowl and top with the reserved asparagus tips.

Serve hot.