In a large pan, add the risotto rice and start toasting the rice on medium heat for about 1 minute while stirring with a wooden spoon.
Add a small quantity of hot vegetable stock to the rice (about 1.5 ladles) and stir. When the vegetable stock has evaporated, add some more, little by little. Keep stirring often. Repeat this for the next 10 minutes.
In the meantime, take the 8 whole asparagus that you previously set aside, and with a potato peeler, start shaving them, creating thin slices of asparagus. Season this with some salt, olive oil, and a drizzle of lemon juice. Set aside. Don't forget to keep an eye on the risotto, you need to keep adding vegetable stock and keep stirring.
After 10 minutes, add the asparagus discs to the rice, some extra vegetable stock, and keep stirring. Keep adding vegetable stock and stirring for about 5 more minutes, until the risotto is cooked al dente. It needs to have some bite.
Turn off the heat and add the almond-asparagus cream into the risotto while stirring. Add some more vegetable stock if necessary. At this point taste and add some salt if necessary.
Keep stirring until the cream is fully incorporated. Remember that the consistency of your risotto needs to be wavy, or as us Italian say, "all'onda". Not too think, not too watery, just like a wave.