Heat the oil in a large skillet over medium heat. Add the asparagus and shallots and stir until tender, about 3-4 minutes. Deglaze with the wine and continue cooking for 2 minutes. Add the stock and bring to a simmer. Immediately add the cooked risotto, pesto and shredded cheese. Stir frequently until stock has been absorbed and the risotto is hot.

Divide among 6-8 bowls and finish with additional shredded cheese and extra virgin olive oil as needed.