Warm your broth in a saucepan over low heat.

Snap off the woody ends of the asparagus and slice into bite-sized pieces.

Sauté the asparagus in olive oil for 2 to 4 minutes until bright green, then set aside.

In a wide pan, heat olive oil and a small knob of butter, then add chopped onion with a pinch of salt. Cook until soft.

Stir in the Arborio rice and let it cook for about 1 minute, ensuring grains are coated and glossy.

Add the white wine and stir until mostly cooked off.

Slowly add about 1 cup of warm broth, stirring gently, and let it simmer. Repeat adding broth as it gets absorbed until the rice is tender but al dente, about 18 to 25 minutes.

Stir in the cooked asparagus, Parmesan, and remaining butter. Adjust seasoning with salt and pepper as needed.

Let the risotto rest off heat for 1 minute before serving. It should be creamy and spoonable.