Grilled Asparagus Risotto

1. Wash, trim and blanch the asparagus in a pot of boiling water (about 8-10 minutes). Drain asparagus and run it under cold water to stop the cooking. Put the vegetable broth in a saucepan and heat on low heat.
2. Preheat the barbecue to 350° F.
3. Toss asparagus with 1 tablespoon of extra virgin olive oil, salt and pepper.
4. Place it on the grill for roughly 10 minutes, turning on both sides.
5. In a saucepan over medium heat, heat 2 tablespoons of olive oil. When oil is hot, add chopped garlic and green onion and sauté until onions are translucent.
6. Add the rice and stir to coat it with the oil.
7. Chop the asparagus and set aside some of the tips for decoration. Add the rest of the asparagus into the pan with the rice.
8. Keeping vegetable broth warm on the stove, slowly add 1 ladle at a time to the rice and asparagus, stirring constantly.
9. As the broth dissipates, keep adding more broth, until the desired texture of rice is achieved (approximately 20 minutes for this kind of rice).
10. Turn off heat. Stir in the goat butter and some Parmigiano Reggiano, leaving some for plating.
11. After plating finish with the asparagus tips, a dusting of Parmigiano and a sprinkle of chopped parsley.