In a large pot in olive oil, cook 4 chopped green onions and 1 cup Arborio rice until fragrant. In 4 batches, stir in 1 qt. hot vegetable broth and cook, stirring, until each is absorbed and rice is al dente, 20 minutes, adding hot water if you need more liquid.
About 5 minutes before rice is done, add 2 lbs. asparagus, ends trimmed and cut into 2-in. pieces; 2 tbsp. unsalted butter; and ½ cup grated parmesan cheese; cook until asparagus is tender-crisp.
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