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

Heat the vegetable stock in a saucepan and keep at a gentle simmer throughout cooking.

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

Add the shallot and cook for 3 minutes until softened, then add the garlic and cook for 1 minute more.

Add the arborio rice and stir for 2 minutes until the grains are toasted and translucent at the edges.

Pour in the white wine and stir until fully absorbed.

Add the warm stock one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next.

After 10 minutes of adding stock, stir in the asparagus stems and continue cooking.

After 5 more minutes, add the asparagus tips and fresh peas, continuing to add stock as needed.

Cook for a final 5-7 minutes until the rice is al dente and the vegetables are tender but still vibrant.

Remove from heat and stir in the remaining butter, Parmesan, lemon zest, and half the lemon juice.

Season with salt and pepper, adjusting to taste with more lemon juice if desired.

Rest for 2 minutes, then serve topped with fresh mint, chives, and extra Parmesan shavings.