Risotto with vegetables and herbs

For 4 people: 400 g rice, asparagus 350-hulled, g-an onion-roasted red pepper--chopped aromatic fresh herbs (basil, parsley, oregano, thyme, marjoram, chervil, chives, Burnet, tarragon, Arugula)-dry white wine- vegetable broth -olive oil-salt-pepper

Peel and chop the pepper after it stripped of stem and seeds; cut into slices the asparagus (minus a few that will be used for decoration); powdered sliced onion. Collect the vegetables in a pan, fry with a little olive oil, then add the rice and toast over high heat, run that trough the socket with a drop of wine and proseguitene cooking by adding a little at a time, the vegetable broth hot (about 750 g); When the risotto is almost cooked but still al dente and ben all'onda, switch off, season with salt, pepper, chopped very abundant aromatic, whip it with a little olive oil and let rest covered for a few minutes before serving the dish garnished with whole asparagus kept aside, briefly blanched in steam.