Remove woody parts of stem from asparagus.

Place the woody parts in 800 ml boiling water, add Vegeta, and cook for 10 minutes. Remove woody halves from water and discard, and leave the broth for the risotto.

Finely chop remaining asparagus halves finely into rounds.

Heat oil and 1 tablespoon butter in a large pan. Add finely chopped spring onions and sauté for a few minutes, stirring frequently.

Add asparagus, sauté 2 more minutes, and add rinsed rice, stirring constantly for several more minutes until they become half transparent.

Pour in wine and sauté until reduced. Then lower heat and gradually add in broth, one ladleful at a time, stirring constantly until the rice is al dente.

Finally, add the butter and parmesan, and stir well.