Green risotto with asparagus, peas and lemon

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A fresh, springtime risotto, balancing vegetal sweetness with a tangy note. Ingredients for 4 people: - 300 g Arborio rice - 1 bunch green asparagus - 150 g peas - 1 onion - 12 cl white wine - 1 litre vegetable stock - 40 g butter - 50 g Parmesan - 1 organic lemon - 1 tbsp olive oil - salt, pepper Preparation: 1. Sauté the chopped onion in the oil. 2. Add the rice and toast it for 2 minutes. 3. Pour in the white wine and let it absorb. 4. Add the stock one ladleful at a time over 18 minutes. 5. Halfway through cooking, stir in the asparagus, cut into pieces, and the peas. 6. Remove from the heat and add the butter, Parmesan and lemon zest. 7. Season generously with pepper and serve immediately. A little extra: a squeeze of lemon juice at the last minute brightens up the whole dish.