Preheat the oven to 425 degrees. Toss together the asparagus, spring onions, shallot, 1 tablespoon olive oil, salt and pepper in an oval baking dish. Bake for 15-20 minutes until the vegetables are lightly browned and slightly more tender than crisp.
Meanwhile, heat the olive oil over medium heat in a large stockpot. Stir in the garlic and cook for 1-2 minutes, until fragrant and tender but not browned. Stir in the rice and toss to coat. Cook for 1 minute.
Stir in the white wine and cook, stirring occasionally until fully absorbed. Add one ladle of stock, stirring well after the addition, and let cook until fully absorbed. Repeat until all the stock has been added and absorbed. Stir in the vegetables and herbs. Season with salt and pepper. Remove from heat and stir in the parmesan.
Adjust seasonings to taste.