Heat the oil and butter in a wide pan. Tip in 1 shallot and cook for 3-4 mins until soft and see-through, stirring often. With the heat on medium, add the rice and keep it moving for a few mins. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
Add the vegetable stock little by little. Keep stirring until all the liquid is absorbed.
Add the asparagus cream (in mixer asparagus cooked with 1 shallot + parsley).
Add the Parmesan and Stracciatella.