Place broth in a large saucepan over medium-low heat and bring to a simmer. Reduce heat to low, cover, and keep hot.

In a large shallow saucepan, heat the olive oil on medium-high heat and sauté the onion, and garlic. Cook until onions are translucent. Add the rice and stir until the rice kernels are well coated.

Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.

Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed until the rice is tender, but still firm to the bite, about 20-25 minutes.

By adding the asparagus. Stir and cook for a couple of minutes.

Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

Add soup to the rice step by step to make the rice tender and sticky!