Place the veg stock and sauvignon blanc in a small pot and warm. Once warm set aside but keep it warm. Melt 2 tbsp. of butter in a thick bottom pan over medium heat, add in the shallots, garlic and sweat for 30 seconds to soften. Then add the Arborio rice, at this point slowly continue to stir. After approximately 1 min the rice should have a nice shine from each grain becoming coated in the butter. This helps the rice to cook evenly without clumps. Next add a quarter of the warm wine asparagus stock. Remember to continue to stir. There’s no stopping from here on, stirring is key. Once the rice is soft to the bite add the asparagus puree, chopped cooked asparagus, goat cheese and tarragon. Now started to add the remaining butter a small amount at a time (you do not have to use all the butter). This will give the risotto grate flavour and also add to the velvety texture. If it becomes too think use the remaining quarter of stock to loosen. Lastly add the parmesan, season with salt, pepper and serve.