Prepare the Vegetables:

• In a pot of boiling salted water, blanch the asparagus and peas for 2-3 minutes until just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

Prepare the Risotto:

• In a separate pot, heat the vegetable broth over low heat and keep it warm.
• In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced spring onions and minced garlic, sautéing until softened and fragrant.
• Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter mixture. Toast the rice for 1-2 minutes until lightly golden.

Cook the Risotto:

• Pour in the white wine, stirring continuously, until it has been absorbed by the rice.
• Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.

Add the Vegetables:

• During the last few minutes of cooking, gently fold in the blanched asparagus and peas, allowing them to heat through in the risotto.
• Stir in the grated Parmesan cheese, and season the risotto with salt and pepper to taste.

Serve:

• Remove the risotto from heat and let it rest for a minute or two. If desired, garnish with fresh herbs before serving.
• Divide the risotto among plates or bowls and serve immediately, enjoying the vibrant flavors of spring in every bite.