Heat olive oil in a pan and add finely chopped garlic, finely chopped onions and Arborio rice. Fry the rice and then add wine, vegetable stock and soaked saffron, let the rice cook, add some more vegetable stock till the rice is done. Garnish with grated cheese, cream, finely chopped fresh parsley and butter. Heat olive oil in a pan, add butter finely chopped garlic, chopped zucchinis, asparagus, toss and season with salt and crushed black pepper, add a sprig of rosemary. Serve the rice on a plate and arrange the prepared veggies. Garnish with a rosemary sprig, parmesan crisp and soy sauce.