Prepare the arugula pesto using herb oil preferably.
In a large skillet, heat half of the butter and sauté the chopped onions until translucent.
Meanwhile, warm the broth in a separate saucepan.
Add the Arborio rice to the skillet with onions and cook, stirring constantly until the rice becomes translucent.
Pour in the white wine, and saffron if using, and let it reduce until mostly evaporated.
Begin adding the warm broth, about one-tenth at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
Continue this process until the rice is 'al dente', cooked but still firm to the bite.
Stir in the remaining butter, grated Parmesan cheese, and season with salt and pepper to taste.
Trim about 2 cm from the bottom of the asparagus spears.
Blanch each vegetable separately in boiling water until tender-crisp, then drain and toss them with a little olive oil.
Mix the cooked risotto with the arugula pesto.
Divide the risotto among serving plates, top with the mixed green vegetables, and garnish with shaved pecorino cheese.
Adjust seasoning with salt and pepper if necessary.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Sauvignon Blanc to complement the vibrant flavors of the green vegetables and the richness of the cheese.