Heat the oil in a large, nonstick frying pan, add the onion and sliced asparagus, reserving the tips, and fry for 2—3 minutes until beginning to soften.
Add the rice and coat in the oil, then add the wine and allow it to be absorbed.
Bring the stock to the boil and add it to the rice mixture, ladle by ladle, allowing the liquid to be absorbed before adding any more. With the last addition of stock (which should be about 20 minutes from when you started), add the asparagus tips.
Once all the stock has been absorbed, gently stir through the remaining ingredients and, if liked, serve the risotto with a rocket and tomato salad.