-In a large high-sided skillet over medium heat, saute the arborio rice in olive oil and butter for approximately 2-3 minutes.
-Meanwhile, in a medium stockpot over medium heat, simmer the beef broth and wine.
-Once the liquids are warm, add 1 cup of stock to the rice at a time and stir occasionally until the liquid is absorbed.
-Once the first cup of stock is absorbed, add another cup of stock to the rice and stir.
Continue this process until all the stock has been added to the rice (this process should take about 20-25 minutes).
-Season with salt and pepper.
-Meanwhile, in a large saute pan, cook the onion, garlic, asparagus, and peas in 2 tablespoons butter, over medium heat until the veggies are lightly cooked and still have a little bit of bite left to them (about 3-4 minutes).
-Stir the asparagus mixture into the rice mixture. Reduce the heat to low and cook for an additional 5-7 minutes.
-To serve, garnish with Parmesan cheese shards.