Risotto

Break the asparagus from its natural point, wash properly and let it strain. Once it is strained, chop into small pieces.

Vegetable broth
Boil five glasses of water in a pot. Once the water starts to boil, add the whole carrot (washed and peeled), one onion (peeled), celery (washed), 4-5 cloves of garlic (peeled), cabbage (washed) and potato (peeled). Cover the pot and leave for 20-25 mins. Uncover, remove the vegetables and leave the broth aside.

Rice
Add a few drops of vegetable oil to a pan and heat on medium. Mince one onion and the remaining cloves of garlic. Add the onion to the pan once the oil is hot and cook until it turns pinkish. Next add the garlic and saute. Next, add the Arborio rice and cook and turn the heat down to medium-low. Cook until the rice turns pinkish and then add half cup vegetable broth. As soon as the rice soaks up the water, add another half cup. Keep doing this until the rice absorbs all of the vegetable broth and is cooked. Make sure to not add too much water or all the water in one go.

Once the rice is cooked, add salt and pepper, chopped asparagus and the cheese. Mix well and serve.