Step 1: Bring the vegetable broth to a simmer in a medium saucepan, then reduce the heat to low and keep warm.

Step 2: In a large skillet, heat the olive oil over medium heat, then add the chopped onion and cook until translucent, about 5 minutes.

Step 3: Add the minced garlic and cook for 1 minute, until fragrant.

Step 4: Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.

Step 5: Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.

Step 6: Add 1/2 cup of the warmed broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process, adding the broth in 1/2 cup increments, until the rice is tender and creamy, about 20-25 minutes.

Step 7: While the rice is cooking, blanch the asparagus in boiling salted water until tender, about 4-6 minutes. Drain and set aside.

Step 8: When the rice is cooked, stir in the grated parmesan cheese and unsalted butter until melted and creamy.

Step 9: Add the cooked asparagus to the risotto and season with salt and pepper to taste.

Step 10: Serve the risotto immediately, garnished with chopped fresh parsley if desired.