Heat the stock, or the stock cube in water in a pot on the stove until it is simmering.

While the stock is heating, finely chop the onion and peel the stalks of the asparagus if woody, then chop the asparagus into short lengths of about 3 cm ( 1 inch).

Heat the olive oil in a different large, heavy-based pot.  Saute the onion until it becomes translucent.

Add the rice and stir until it browns slightly.

Add the chopped asparagus and stir in.

Add the white wine and let it boil off.

Pour in enough heated stock to cover the rice mixture. and put the timer on for 13 minutes.

Add  the salt and stir in.

As the rice is cooking, watch the level of the water.  As it goes down, add stock from the simmering pot, one ladle-full (or cupful) at a time. Stir the rice often.

As the time gets to around 12 minutes, start tasting the rice to see how done it is. The type of rice you have may vary the cooking times. If it's close to being cooked, don't add any more stock and let the water in the rice boil off, stirring frequently.

Just before you take the risotto off the heat, add the Parmesan cheese and stir it in.

Sprinkle with white pepper and serve.