In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped shallots and season with salt and pepper. Sauté for about 5 minutes until soft and translucent.

Stir in 2 cloves of minced garlic and cook for another 1-2 minutes until fragrant.

Add 1 cup of Arborio rice to the skillet, stirring to coat the grains. Cook for about 1 minute until slightly transparent.

Pour in ½ cup of dry white wine, and cook for 2-3 minutes until reduced by half.

Start adding 4 cups of warmed vegetable broth, ½ cup at a time, stirring frequently. Wait until mostly absorbed before adding more.

When the rice is almost al dente, fold in 1 cup of chopped asparagus with the last addition of broth. Cook for an additional 5-7 minutes.

Remove from heat and stir in ½ cup of grated Parmesan cheese or vegan Parmesan, along with fresh chives, parsley or basil, and a splash of lemon juice and zest. Season to taste.