Trim the tough ends off the asparagus spears.

Cut the asparagus into 4 cm pieces and cook them in the chicken broth for about 7 minutes until tender.

Remove them from the broth and set aside, keeping the broth.

In a large wok or braising pan, sauté the shallots and garlic in olive oil over low heat until softened.

Add the Arborio rice to the pan and stir until the grains are coated in oil and become translucent.

Pour in the white wine and stir until it’s absorbed by the rice.

Gradually add the chicken broth, a ladleful at a time, stirring occasionally, and allowing the rice to absorb the liquid before adding more.

This process should take about 20 minutes.

After about 15 minutes of cooking, add the asparagus pieces to the rice.

Once the rice is creamy and tender, stir in the heavy cream and chopped parsley.

In a separate bowl, toss the arugula mix with balsamic dressing.

To serve, divide the dressed arugula among 4 plates, top with the risotto, and generously shave Parmesan cheese over each serving.