In a wide heavy-bottomed skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter melts. Add the chopped onion and a pinch of salt and cook, stirring, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the pan and stir to coat the grains in the fat and aromatics. Cook, stirring, for 1–2 minutes until the edges of the rice become translucent and the center remains opaque; this toasting step helps develop nutty flavor.

Deglaze with wine

Pour in 1 cup dry white wine and stir constantly until most of the wine has been absorbed by the rice, about 1–2 minutes.

Cook risotto

Reduce heat to medium-low. Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18–22 minutes, until the rice is creamy and al dente. Stir often to release the rice's starch, but not constantly — a steady, frequent stirring is ideal. Taste rice for doneness toward the end.

Finish risotto

When the rice is creamy and al dente and most of the stock has been incorporated, remove the pan from heat. Stir in 2 tablespoons unsalted butter and 3 tablespoons freshly grated Parmesan until melted and combined. Season with 1 teaspoon salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Add the juice of half the lemon (about 1–1.5 teaspoons) and stir to combine.

Asparagus & garnish

Prepare asparagus

While the risotto cooks, trim the woody ends of 1 lb asparagus (snap or cut the bottom 1–2 inches). If stalks are thicker than 1/2 inch, peel the lower third lightly to remove tough skin.

Cook asparagus

Cut asparagus into 1–1.5 inch pieces, reserving 4–6 tips whole for garnish if desired. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the asparagus pieces and a pinch of salt and sauté, stirring occasionally, until bright green and just tender-crisp, 3–5 minutes. If you reserved tips, add them in the last 1–2 minutes so they remain slightly crisp.

Combine asparagus with risotto

When risotto has been finished and is off the heat (but still hot), fold the sautéed asparagus into the rice, reserving a few pieces for plating if you like. Taste and adjust seasoning, adding more lemon juice, salt, or pepper as desired.

Plate and garnish

Spoon risotto into warmed bowls. Finish each serving with a drizzle of extra-virgin olive oil or a small pat of butter, a sprinkle of remaining Parmesan, the reserved asparagus tips, the chopped parsley, and a light grating of lemon zest over the top. Serve immediately while hot and creamy.