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Lemon Asparagus Risotto

Ingredients

• 10–12 green asparagus tops
• 2 Tablespoons olive oil, divided
• 2 Tablespoons butter, divided
• 2–3 small shallots, minced (or 1 small red onion, minced)
• 2 cloves garlic, minced
• 3 or 4 thyme sprigs
• 1 lemon, zest only
• 1 cup (250g) arborio rice
• 1/2 cup (150 ml) white wine
• 3–4 cups (0.75–1 L) vegetable stock
• 1/2 cup (50g) grated parmesan
• 1/2 cup (75g) cooked green peas, fresh or frozen
• Salt and pepper, to taste
• Fresh herbs (chives, thyme, parsley…)

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