Preparation

Glaze the shallots in a little olive oil. Add the risotto rice and stir well.
Add the white wine.
Add most of the stock, keeping a little separate. Continue to stir until the liquid has evaporated.
After approx. 15-20 min. add the macadamias, the pieces of asparagus and turn up the heat for a few moments.
Add the rest of the stock, so that the risotto remains rather moist.
Serve the risotto into deep plates and sprinkle with a little Parmesan cheese.
Add salt and pepper to taste.