Risotto with Asparagus

1 1/2 pounds asparagus
2 cups rice
1/2 cup butter
1 onion
1 cube vegetable bouillon
1/2 cube meat bouillon
1/2 glass of dry white wine
Grated parmesan cheese
salt, pepper

Cut off the asparagus tips and set aside. Remove the tough end of the stems. Boil in a small amount of salted water until tender, drain and save water. Mix the asparagus in an electric blender to creamy consistency, and pour back into saved water. Keep warm. Melt 1/4 cup butter in a separate wide pan, add the finely chopped onion and saute' over medium heat for a few minutes. Add the risotto and stir into the saute'd onion, turn up the flame, add the wine, and cook until wine evaporates, then reduce flame. In a separate pot bring the asparagus broth to a boil and add a little at a time to the cooking rice, so as to keep the rice barely submerged. Add the 1/2 cube meat bouillon, salt, and pepper to taste. Five minutes before the rice is done add the asparagus tips. When cooked, add butter and grated parmesan cheese. Serves four.