Preheat your oven to 375 degrees. Place asparagus on a large baking sheet. Brush asparagus with 1 tbsp olive oil and sprinkle with salt & pepper. Roast asparagus in the oven for 10-12 minutes, or until golden brown and crispy. Set aside.

Meanwhile, make the risotto. Heat a large heavy bottomed saucepan over medium high heat. Add remaining olive oil and garlic. Cook for approximately 2 minutes, and add the rice. Stir well with garlic.

Add the wine and simmer, stirring constantly, until the wine absorbed, 2-3 minutes,

Add 3/4 cup stock, reduce heat to medium, and cook stirring frequently until the liquid is absorbed. Continue adding the remaining stock, 3/4 cup at a time, stirring frequently and allowing the liquid to fully absorb before adding more.

The risotto will become tender and creamy, total cooking time around 30 minutes. If it appears a little dry, add 1/4 cup broth or water to loosen.

Slowly stir in asparagus, divide between bowls or plates. Garnish with freshly chopped basil, and parmesan cheese if using.