Asparagus Risotto (rizot od Sparoga)

Melt 50 g butter in a saucepan over medium heat. Add half the onion and cook for 3 minutes or until softened. Add two-thirds of the asparagus and 125 ml stock, and season with salt and pepper. Bring to the boil and cook for 2 minutes or until asparagus is tender. Process in a food processor until smooth.
Heat oil in a saucepan over medium heat. Add remaining onion and cook for 3 minutes or until softened. Add rice and cook for a further 2 minutes or until it starts to stick to the base of the pan. Add wine and cook for 2 minutes or until almost evaporated. Add remaining 625 ml stock, cover, reduce heat to low and cook for 12 minutes or until stock is almost absorbed and rice is al dente.
Uncover, increase heat to high, add asparagus purée and remaining asparagus, and stir for 2 minutes or until sliced asparagus is tender. Remove from heat. Stir in remaining 50 g butter and parmesan. Serve with Maffra.