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

Trim the woody ends from the asparagus and cut 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 softened and translucent, then add the garlic and cook for 1 minute more.

Add the Arborio rice and stir for 2 minutes until the grains are well coated and slightly toasted.

Pour in the white wine and stir continuously 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 another 5 minutes, add the asparagus tips and fresh peas, continuing to add stock as needed.

Cook for a final 3-4 minutes until the rice is al dente and the vegetables are tender-crisp.

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

Season with salt and pepper to taste, then fold in the fresh mint and half the chives.

Serve immediately in warmed bowls, garnished with the remaining chives and an extra grating of Parmesan.