1 teaspoon lemon zest, grated plus more for garnish
2 tablespoon lemon juice
1/2 cup fresh parsley, chopped
1/2 cup parmesan, finely grated plus more for serving
Coarse salt and freshly ground pepper
Bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock).
As you begin adding stock to the rice, roast the asparagus at 400F for 5 minutes, then let cool and chop to bite-size. Add asparagus and peas to the risotto about 1 minute before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.