Add onions and garlic and sauté for 2 mins until softened.
Add the rice to the pot and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the asparagus, board beans, bay leaf and wine and keep stirring – any alcohol flavours will evaporate.
Reduce to low heat and add stock, one ladle at a time, stirring between each addition and making sure stock is absorbed before adding the next ladleful, for 15-20 minutes until all the stock is used and rice is al dente.
Stir in the lavato cut in cubes, parmesan and parsley.
Remove the pot from the heat and season to taste. Place a lid and leave to rest for 2 mins.