1. Bring broth and 1/2 cup water to a simmer in a medium lidded pot. Add asparagus and
cook 3 minutes or until crisp-tender. Remove asparagus to a colander with a slotted spoon
and run under cold water; set aside. Repeat with fresh peas, but cook only 1 minute. Reduce
heat to low and cover broth.
2. Heat oil and butter in a large saute pan over medium heat. Add shallots and cook 2
minutes. Stir in rice and cook 1 minute. Pour in wine and cook until liquid is almost
absorbed, about 2 minutes. Add 1/2 cup of the reserved hot broth and stir; when most of
the liquid has been absorbed, add another 1/2 cup of broth. Continue until broth is gone
and rice is tender, stirring well with each addition, about 20 to 25 minutes total.
3. Stir in lemon zest and juice, Parmesan, salt, frozen peas (if using) and reserved
vegetables. Serve immediately.