Prepare the vegetable broth in a large pot and adjust of salt. Bring it to a simmer point. You will need to keep the broth handy and very hot during the entire process.

Wash the rice in cold water. Finely chop the onion. Cut the artichoke hearts in halves. Set aside few of them for garnishing, if desired

In a large non stick pot heat the oil and then wilt the onion. When the onions are lightly caramelized, add the artichoke hearts and stir fry for 1-2 minutes.

Quickly add the rice. From now, count 17-18 minutes. When the time is up, the rice will be ready.

Season with marjoram while allowing few moments to heat up and then add the white wine. Bring to a simmer point to cook the rice in the white wine, while stirring continuously.

To allow the rice to cook properly, keep it moisten. Using a ladle pour some vegetable broth onto the rice. Cook until completely evaporated always stirring. Repeat pouring more ladles of broth and let evaporate until the rice is completely cooked. The secret for a great asparagus risotto is to repeat this operation many time always adding enough broth to allow some juice but not too much.

When the rice is fully cooked, it's time to "mantecare" the rice. Remove from the flame. Add 2 tablespoons of butter and the Parmigiano cheese. Stir well with a wooden spoon until reaching the desired consistency. If it is too dry add a little bit of broth.

Before serving, season with salt and pepper and garnish with the artichoke hearts previously set aside.