Divide asparagus into tips and the other pieces. Set aside tips. Heat a small pot of water and blanch the non-tip pieces of asparagus in boiling water for about 3-5 minutes until they start to soften but remain bright green. Drain the blanched asparagus until a few cm of water remain then blend (with a little olive oil or water if needed) and set aside blended mixture.

In the bottom of a dutch oven or other heavy bottom pan heat about 2 tbsp of olive oil. To the olive oil add the carrots and onions and cook for about 5 minutes until they soften. Add the arborio rice and garlic and move around the pan for 30-60 seconds just until the rice is coated with oil and the garlic starts to smell then immediately add about 200ml of the stock and bring the mixture to a simmer, stirring occasionally.

Add the stock in about 200ml increments, letting the rice absorb it each time, while stirring often. When you pour in the last of the stock, add in the asparagus tips as well and turn off heat once the rice has become creamy and absorbed most of the final pouring of stock.

Stir in the blended asparagus, adjust seasoning, add cheese if desired and if needed you can heat to thicken for 3-5 minutes.