Chicken Broth, Olive Oil, Butter, Lemon, Onion, Asparagus, Garlic, Peas, Dry White Wine, Arborio Rice, Artichoke Hearts, Parmesan Cheese, Mascarpone Cheese, Parsley, Salt & Pepper.
Simply snip off the tough asparagus ends, chop them into 1.5-inch bits (keep 3-inch tips separate), and gently heat some broth in a saucepan or microwave. Then, in an oven-safe skillet or Dutch oven, warm up some olive oil and butter, toss in the asparagus, and cook for a couple of minutes until they're bright green; separate the tips from the stalks and let them chill on a plate.
Toss in the rest of the oil and butter to the same skillet at medium-high heat, then cook the onion on medium-low for 4-5 minutes until it softens up a bit.
Add garlic and let it sizzle for 10-15 seconds until that heavenly aroma hits your nose.
Now, throw in the rice and let it mingle with the fat, giving it a good stir every now and then for 2-3 minutes until most of the grains turn a bit see-through.
Pour in some dry white wine, crank up the heat to bring it to a boil, and let it cook until most of the wine has vanished into thin air.
Mix in 4 cups of that cozy warmed broth, along with lemon juice and zest, let it boil, then switch off the heat, give it a good stir, pop the lid on, and send it off to the oven.
Bake that beauty for 20 minutes until the rice is slightly underdone or "al dente." Give it a stir – it may look a bit "tight," but adding the final splash of broth will work its magic and make it all creamy.
Bring the pot back to the stove on low heat, then mix in a cup or more of the leftover broth (as needed), mascarpone cheese, and Parmesan cheese. Time to add those scrumptious artichoke hearts...
Toss in the peas and asparagus stems...
And finally, crown your masterpiece with those elegant asparagus tips.