Peel and finely dice 1 onion and garlic. Heat butter in a pot, fry onion and garlic over low heat until transparent. Add the rice noodles and sauté briefly. Season with salt and pepper.
Gradually add broth and coconut milk, stirring from time to time. Always add the next portion of liquid only after the rice noodles have absorbed the liquid. Cook for a total of 15-20 minutes.
Wash the tomatoes, dab dry and cut in half. Wash the asparagus, cut off the woody ends. Halve asparagus crosswise and cut lengthwise into thin strips. Peel 1 onion and cut into slices. Heat oil in a pan.
Fry the prepared vegetables for 2-3 minutes, season with salt and pepper. Meanwhile wash coriander, dab dry, remove coarse stalks and chop leaves finely. Carefully fold parmesan and vegetables into the risotto and season with salt and pepper.