Bring the vegetable stock to a gentle simmer in a saucepan and keep warm over low heat throughout cooking.

Trim the woody ends from the asparagus and cut the spears into 3cm pieces, keeping the tips separate from the stems.

Heat the olive oil and half the butter in a large, heavy-bottomed pan over medium heat.

Add the shallot and cook for 3-4 minutes until soft and translucent, then add the garlic and cook for another minute.

Add the Arborio rice and stir to coat each grain in the fat, toasting for 2 minutes until the edges become slightly translucent.

Pour in the white wine and stir continuously until fully absorbed.

Add the asparagus stems (not the tips) and begin adding the warm stock one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next.

After 15 minutes of adding stock, stir in the peas and asparagus tips, continuing to add stock as needed.

Continue cooking for another 5-7 minutes until the rice is al dente and the vegetables are tender but still vibrant green.

Remove from heat and vigorously stir in the remaining butter, Parmigiano-Reggiano, lemon zest, and half the lemon juice.

Season with salt and pepper to taste, adjusting lemon juice as desired for brightness.

Let the risotto rest for 2 minutes, then serve immediately, garnished with fresh mint, parsley, and extra Parmigiano-Reggiano.