First, prepare 4 1/4 cups (1 liter) of vegetable broth. I made mine with celery, carrot, onion, and the woody ends of the asparagus that are usually discarded.

In a saucepan, heat the olive oil and finely chopped shallot. Add the rice right away and toast for a few minutes. Deglaze with a couple of tablespoons of broth. When it starts to sizzle, begin adding the broth. Add the asparagus stalks (not the tips) and more broth as needed.

Basmati rice takes about 12 minutes to cook. After about 8 minutes, add the cranberries and more broth. About 2 minutes before the rice is done, add the asparagus tips and the last ladle of broth. Let it cook until the liquid is absorbed. You can add the tips earlier if you prefer them softer, but I like them a bit crisp.

Turn off the heat and stir in the butter and a little Parmesan cheese. Serve the risotto hot.