Pour 2 tbsp extra virgin olive oil into a large heavy bottomed saucepan and heat over a medium heat.
Dice the onion and cook gently until translucent, about 8-10 minutes.
Add the crushed garlic and rice, cook for 1 minute, stirring frequently.
Add the white wine, stirring occasionally until it’s mostly absorbed.
Add the stock gradually, allowing it to be largely absorbed before adding more. Leave the pan uncovered and stir occasionally.
While the rice is cooking chop the asparagus into approximately 2cm lengths, keeping the tips aside. (If the spears are thick you may want to slice them in half to reduce the cooking time.)
Heat 2 tbsp of extra virgin olive oil in a separate pan with a lid and cook the chopped asparagus stalks over medium heat for approximately 3 minutes. Keep covered and stir occasionally.
Add the asparagus tips to the stalks and cook covered for a further 2 minutes until just tender. Take off the heat and keep warm.
When the rice is cooked (approximately 18-23 minutes) remove it from the heat and season with salt and pepper if required.
Add the remaining 4 tbsp of extra virgin olive oil, lemon zest, grated cheese, and cooked asparagus to the rice.
Cover the pan with a lid and leave to sit for 2 minutes, then uncover and stir the melting cheese and asparagus through the risotto.
Serve into warmed bowls and finish with a drizzle of extra virgin olive oil.
Enjoy with a glass of white wine.