½ cup freshly grated Parmesan cheese, plus extra for serving
Create an ice bath by filling a large bowl with ice and cold water. Set aside.
Heat the stock in a large saucepan over medium heat until it just comes to a boil. Add the asparagus and cook for 3 to 4 minutes, or until it turns bright green. Use a slotted spoon to transfer the asparagus to the ice bath, reserving the stock in the pan.
Reduce the heat to low, keeping the stock at a steady simmer.
Heat the olive oil in a large sauté pan over medium heat until hot. Add the shallot and cook until translucent and softened, about 8 minutes.
Add the rice and stir to coat each grain. Toast until the rice is opaque, about 4 minutes.
Add the white wine and cook until the liquid has absorbed, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy yet still firm to the bite, or al dente, about 22 minutes total.
When the risotto has been cooking for about 15 minutes, add in the asparagus, peas, lemon zest, lemon juice, and salt and pepper
Remove the pan from the heat, stir in the grated Parmesan and serve with extra grated cheese.