In a deep stockpot, melt butter over medium heat. Add onion, and cook, stirring occasionally, until soft, about 5 minutes.
Add rice to pot, and stir using a wooden spoon; cook for 2 minutes. Add wine, and cook until liquid is absorbed, about 2 minutes. Stir in stock, 1 ladleful at a time, stirring constantly, until rice is tender but still a little toothsome, about 20 minutes. Stir in arugula, peas, asparagus, and cheese. Cook until it all comes together, about 1 minute. Season to taste with salt. (Risotto should be loose but not soupy. It should gently pool when scooped and placed on a plate.) Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spring-risotto/