Heat the olive oil and butter in a round Dutch oven over medium heat. Add the onion and sauté for about 4 to 6 minutes, or until tender. Add the rice and stir for a minute to coat with all the onion, oil and butter goodness.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the simmering chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 25 to 30 minutes total.

Meanwhile, blanch the asparagus in boiling salted water for 3 to 4 minutes; they will turn bright green. Immediately transfer the asparagus into an ice bath.

When the risotto has been cooking for about 15 minutes, add in the asparagus and the peas, and add the lemon zest, 2 teaspoons salt, and 1 teaspoon pepper and the lemon juice. Continue cooking and adding the chicken stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the Parmesan cheese. Remove from the heat, taste and season with more salt and pepper if needed and garnish with some fresh parsley. Serve with more Parmesan cheese if desired. Enjoy!