In a large pot with olive oil, cook green onions and 1 cup arborio rice until fragrant. In 4 batches, stir in 1 qt. veggie broth; and cook, stirring until al dente, 20 minutes, adding hot water if you need more liquid.
About 5 minutes before rice is done, add asparagus, butter and cheese. Cook until asparagus is tender-crisp.
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