Grate parmesan cheese on Speed 8 for 10 seconds. Set aside.
Place garlic into the TM bowl and mince on Speed 8 for 5 seconds.
Scrape down the sides of the bowl.
Add the butter and oil and cook for 2 minutes, Varoma, Speed 1.
Add arborio rice to the TM bowl and cook for a further 2 minutes, Varoma, Speed 1.
Add the stock and water and cook for 16 minutes, 100 degrees, REVERSE, Speed 1.
Add lemon juice to taste and mix on REVERSE, Speed 1 for 20 seconds.
Pour the risotto into the ThermoServer and allow to thicken for 10 minutes (stir through half of the grated parmesan cheese).
Meanwhile, cook the asparagus, prosciutto and cherry tomatoes in a frying pan or grill pan until the prosciutto is crispy and the asparagus is lightly grilled.
Divide the lemon risotto between the serving bowls and top with the prosciutto, asparagus, cherry tomatoes and remaining parmesan cheese.