For the seitan: cut the seitan into very thin slices while fry a finely chopped onion in a pan. Once the onion is browned, pour the seitan into the pan and cook over a low heat. Add some white wine every now and then to soften the seitan.
For the asparagus: blanch the asparagus in a separate pan, cut as you prefer, with a drizzle of oil and a pinch of salt and pepper to taste.
In a pan, bring the water to the boil and use the rice you prefer (use basmati if you want a light dish, or a denser rice like carnaroli). To flavor it you can use the vegetable cube instead of salt, keeping the heat medium and waiting for the water to evaporate, rather than proceeding with draining once cooked.
When ready, pour the asparagus into the same pan as the seitan and cook them together.
Then, when the risotto is ready, combine everything in a single pan, adding a drizzle of oil if you deem it necessary.
