Remove the woody ends of the asparagus and chop into about 1 inch slices. Saute over medium heat with a drizzle of olive oil for about 5 minutes, remove from heat and set aside. Asparagus should still have crunch.
In a large skillet melt the butter and olive oil together on medium heat. Add the diced yellow onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
Stir in the rice, coating it with the butter and onion mixture. Add the white wine and stir until all liquid is absorbed (still on medium heat). Add 1 cup of the broth, cook until liquid is absorbed, stirring occasionally.
Add the remaining broth in 1/2 cup increments, each time waiting until the liquid is absorbed before adding the next 1/2 cup, stirring frequently. This should take about 30 minutes.
Stir in fresh grated Parmesan, and season with salt and pepper. Taste for seasoning and adjust as needed. Stir in peas and asparagus. Serve with additional fresh grated Parmesan on top.
This can serve 6-8 people if you are serving it as a simple side, or could serve 4-6 as a light vegetarian meal.
I highly recommend splurging and buying the imported Italian fresh block of Parmigiano Reggiano Cheese that you grate yourself. The flavors really come through in this dish, and I wouldn't make it any other way!
Any dry white wine would work great in this dish, definitely serve the rest of the bottle with the risotto! Cheers!