Asparagus Risotto

My first try at making risotto. I think next time I will not boil the asparagus, I like them a lot crispier. I'll just fry them at the beginning when I sweat the onion and garlic.

Coating the arborio rice w/ the butter:


Chopping the asparagus. See how limp? Not my favorite.


Adding ladle-fulls of stock to the rice. Took about 20 minutes and a lot of attention:


All absorbed. Added parmesan at the end. It was very creamy, toothsome and tasty!