Rinse the rice thoroughly. Bring a pot of water to the boil with the vegetable stock cube dissolved in it. Once boiling, cook the asparagus tips with a few mint leaves, then drain them, reserving the cooking liquid.
In a separate pan, gently sauté the finely chopped onion, celery, and half a carrot in extra virgin olive oil. Add the rice and toast it for a couple of minutes before pouring in a ladleful of the reserved cooking liquid.
Halfway through cooking, stir in the asparagus and continue adding the cooking liquid as needed until the rice is tender and creamy. Remove from the heat, stir in the butter, let the risotto rest for a few minutes, and finish with fresh Mioorto mint.
