Asparagus and parmesan risotto

Ingredients

• 1 tbs olive oil
• 1 onion, diced
• 3 1/2 cloves garlic, crushed
• 1 1/2 cups arborio rice
• 1 cup non-alcoholic white wine
• 2 cups vegetable stock, reduced-salt, heated
• 1/2 cup water
• 1 cup So Good Regular, heated
• 2 bunches asparagus, cut into 3cm pieces
• 1/3 cup fresh parmesan cheese, grated
• juice and zest of 1 lemon