Snap of the woody ends of the asparagus, cut in half and set aside.
Slice the asparagus spears into 2 cm pieces, keeping the tips to one side.
Bring the water to the boil.
Add the salt and asparagus pieces. Cover and simmer for a couple of minutes. Add the asparagus tips and peas and simmer for a further 2 minutes or until just tender.
Drain, reserving the water.
Place the water back in the pan and add the halved asparagus ends. Simmer until stock is needed.
Heat the oil in a large pan and add the onion. Fry over a gently heat until translucent. Add the rice and stir to coat.
Add the wine, followed by a ladle of the asparagus stock and stir. As soon as the liquid has been absorbed, add another one. Repeat until all of the stock has been used up.
Add the pesto and asparagus pea mixture, clamp on a lid and allow to steam for a minute or two.
Stir and serve.
Notes
Use a vegan pesto to make this a totally vegan dish.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.