Peel the asparagus and cut into bite-sized pieces.

Cook the asparagus pieces in 500ml vegetable stock for about 10 minutes. The asparagus should still be al dente. Set this aside and add it back at the end.

While the asparagus is cooking, peel and finely dice the shallots.

Sweat in olive oil for 2-3 minutes.

Add the rice and sweat for 2-3 minutes.

Then deglaze with the white wine and stir. When the wine has almost completely evaporated, add 3-4 tablespoons of the asparagus broth. Continue stirring until the broth has evaporated and repeat until the rice is cooked.

This takes about 25 minutes. Stir constantly. Just before the rice is cooked, add the asparagus pieces and vegan butter. Stir carefully and, if desired, stir in cashew butter for a particularly creamy risotto.

Season to taste with salt and pepper and serve garnished with a little lemon zest and parsley, if you like.