When you have just 2-3 ladles left, add the chopped zucchini and asparagus. Stirring continuously, turn the heat on medium to high until you risotto start to boil gently until all stock is fully absorbed. Depending on the rice, you might not need all the stock. So be careful and pay attention so you do not overlook the rice. The rice should be creamy and soft but not like a rice pudding!