Trim the woody ends (2–3 cm) of the asparagus, remove the fibrous outer layer and cut in pieces. Sizzle onion and garlic in 1 tbs oil. Add rice and white wine while ­stirring. Dilute with the stock and let simmer, while stirring, for about 15–20 minutes. The risotto should be “al dente”, not porridge-like. Add the asparagus after 8 minutes.
If the risotto needs to be boiled further, use some more of the stock. Stir in the Parmesan and parsley in the last minute before serving.

Cut the fish, season with salt and pepper, and fry it well done in a little oil. Use olive oil for sauce.