Pour the stock into a large pot. Add the asparagus ends and the celeriac. Place the pot over high heat and bring it to a boil. Reduce to a simmer and cook until the celeriac is fork tender. About 15 minutes.
1 bulb celeriac, 1 bunch asparagus, 7 cups vegetable stock
Take the celeriac out of the stock and transfer it to a bowl. Leave the stock simmering with the asparagus ends. Add the goat cheese to the bowl and mash together with the celeriac until smooth. Set the mixture aside.
140g (5oz) goat cheese
Pour the olive oil into a large cast iron skillet over medium heat. Once the oil is shimmering, add the shallots and a generous pinch of salt. Sauté until just translucent.
2 tbsp olive oil, 4 shallots
Pour the rice into the skillet and toast until it emits a nutty aroma and begins to crackle. Pour in the vermouth and stir until the liquid disappears. Add two ladlesful of the stock and simmer until the liquid is absorbed, stirring frequently. Repeat with the remaining stock.
1½ cups arborio rice, ½ cup dry vermouth
When almost all of the stock is fully integrated, add the asparagus along with the last of the stock. Stir until the asparagus is tender with a slight bite and it turns a brighter shade of green.
Add the celeriac mixture and stir until heated through. Spoon the risotto into bowls and top with the pickled shallots, microgreens, and fresh ground pepper. Serve immediately.
1 batch pickled shallots, ½ cup mixed microgreens, fresh ground pepper