Asparagus Risotto

I made an asparagus risotto for tea last night and it was the best I have made, I think! It's not low-carb, clearly, but yesterday was a bank holiday long weekend so I extended my "not following the diet" a bit.

After the usual onion/butter/carnaroli/white wine phase, my first addition of stock was a bit of leftover garlicky saffrony broth from my pollo al ajillo of a few weeks back, that I've had stashed in the freezer. Then additions of plain chicken stock (a rather good one I made on Saturday). After a couple of additions of stock I added the stems of the asparagus, peeled and cut into 1" lengths. When the rice was just about done I added what I think is called a mantecato, a bit of extra butter and some grated parmesan, seasoned with white pepper, then poured the risotto into deep plates, with a disk of soft, mild goats' cheese in each. Garnished with the asparagus spears, boiled separately. The garlic saffron broth added an extra dimension that I don't think I will be able to replicate easily, and the fresh, fat, local asparagus was just divine.