Preheat oven to 350. Rinse and dry asparagus and tomatoes. Cut ends off asparagus, and then slice into 1-1.5 in spears. Slice cherry tomatoes into halves. Toss with olive oil, salt and pepper. If you're feeling really fancy, mince some fresh thyme and add to the mix, with a tad of lemon juice. 

Roast on a baking sheet for 20 mins, then turn vegetables, and roast for another 20 mins, or until asparagus heads start to become slightly crispy. Helpful hint: all ovens are different, and mine is particularly strong. You may need to up the heat on your oven, and/or check more regularly to ensure they don't burn! 

Meanwhile, heat large pan over medium heat with olive oil. Add shallots and saute until soft. Add minced garlic clove and arborio rice, and gently toast for 2-3 mins. Keep stirring to keep the garlic from burning. 

Add liquid (white wine and vegetable broth) 1 cup at a time. Stir until the rice absorbed most of the liquid, then add more. My risotto usually takes 4-5 cups of liquid. When I can "draw" a little line in the risotto without it refilling itself immediately, it's time for more liquid! 

Off the heat, stir in 1 tsp of lemon zest, and a spritz of lemon juice. Air on the side of caution: it's better to add more lemon juice later, but it's hard to fix a risotto that's too sour! 

Enjoy!