For Risotto: Sauté rice and 2 tbsp. garlic in olive oil until lightly toasted, about 3 minutes. Add 1 cup hot chicken stock to rice, cook, stirring, until absorbed. Continue adding stock, 1 cup at a time, stirring, until rice is just tender, about 20 minutes, adding asparagus after 13 minutes. Just before done, stir in bell pepper, peas and saffron. Stir in Parmesan and season with salt and pepper.