Wash the asparagus and remove the tough ends. Slice the stalks into rounds, keeping the tips whole (you'll add these at the end).

In a skillet with a drizzle of olive oil, cook the asparagus tips for about 5 minutes, then set them aside.

In a large saucepan, heat the olive oil and butter. Add the finely chopped onion and sliced asparagus stalks, and sauté over medium heat until the onion is translucent.

Add the rice and toast it for 2 minutes, stirring constantly.

Pour in the white wine and let the alcohol evaporate.

Begin adding the hot vegetable broth, one ladle at a time, stirring frequently. Let the rice absorb the liquid before adding more broth. Continue until the rice is al dente, about 18-20 minutes.

Halfway through cooking the rice, add the asparagus tips.

When the rice is ready, remove the saucepan from the heat, add the grated Parmesan, and stir well to create a creamy texture. Season with salt and pepper to taste.

While the risotto rests for a minute, roughly chop the arugula and gently fold it into the risotto.

If you love asparagus, try my ASPARAGUS AND GREEK YOGURT RISOTTO 🌹