In a heavy pot ( I use my dutch oven) melt 1 tbsp butter and oil over medium heat
Add shallot and cook for 1- 2 minutes
Add rice and cook until it smells nutty, not browned
Add white wine and stir until absorbed
Turn heat to medium low
In the next approx. 20 minutes, add one cup at a time of chicken broth. Slowly letting it absorb into the rice. You will need to continuously stir during this process.
After 10 minutes of adding the broth, add the asparagus, then keep with adding the rest of broth little by little
After about 20 minutes, the broth should all be added. The rice should be cooked.
Sometimes you need a little more or less of the broth. Just keep your eye on it. I’m a taste tester, so I taste along the way.
Add peas and stir
Add heavy cream and 1 tbsp butter, stir
Add S & P to taste, stir
Add 1 cup parmesan, stir