Clean and slice the asparagus and keep the tips aside. In a saucepan, sauté the shallots in oil, add the rice, toast it, then simmer with white wine. Add half the mint leaves and the asparagus slices.
Cook the rice adding the stock as needed. A few minutes before removing it from the heat add the asparagus tips and salt. Once cooked, mix with butter and grated cheese, put the lid and let it rest. Garnish the plates with the remaining mint leaves and pepper.