Asparagus risotto

From my friend Lea, who just had a baby girl !

1 bunch of fresh asparagus
1/2 cup of cheese: goat, feta
Arborio rice (about 1lb, 400gr for 4 people)
Vegetable stock, dried
1 onion, chopped
olive oil
salt and pepper

Boil the asparagus until tender, but still slightly crunchy. Keep the water.
Cut asparagus in bits setting the top parts aside. The rest goes in a bowl with the cheese and blend it until creamy and soft.

Risotto :
Fry onion in a good amount of olive oil. Add rice until transparent, stir regularly.
Make about 1 litre of veggie stock with powder and the asparagus water. Add stock to risotto little by little, stiring reg. This should take 20-30 min.

When rice is cooked, add asparagus cheese mix, stir. Tops for looks and there you go.