300 grams of asparagi
half a wine glass of arborio rice (2 servings)
25 grams of butter
EVO oil
1 scallion
1/4 glass of white wine
vegetable broth (I used celery onion tomato carrot)
grated aged cheese

Put the asparagi in a tall and narrow pot and fill with enough water to
leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
some EVO oil in a skillet, when the scallion browns a little add the
asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
pot, start the risotto by melting the butter and adding the rice. Add the
wine, let it evaporate and start the usual process: add few vegetable broth,
let it cook, stir the minimum needed to prevent the rice from sticking to
the pot.
When the rice is at 2 minutes from doneness, add the content of the asparagi
skillet, add the cheese, stir them in and let it go until done, then give it
another quick stir and serve.
Next time it will be butter only, also in the asparagi skillet.