Arborio rice, white wine, chicken broth, butter, oil, onion, garlic, asparagus, and lemon.
Chop asparagus into 1-inch pieces.
Blanch in hot water for 1 minute. Then drain and place in an ice bath.
Saute onions and garlic in oil and butter.
Toast arborio rice for 1-2 minutes until golden. Then deglaze with white wine.
Begin adding a half cup of broth at time. Stirring in between until all the broth is absorbed.
Once risotto is cooked mix in the cooked asparagus and green peas.Mix well.
Grate Parmesan cheese and lemon on top then serve.