Creamy Asparagus Risotto

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2 1/2 pounds asparagus, trimmed, tips cut off and reserved


8 cups chicken stock or canned low-sodium broth

1/4 cup extra-virgin olive oil

3 medium shallots, minced

3 garlic cloves, minced

3 1/2 cups arborio rice (1 pound)

3/4 cup dry white wine

1 tablespoon unsalted butter

1 cup freshly grated Parmesan cheese (3 ounces)

Freshly ground pepper

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