First, bring the chicken stock to a boil and then reduce to a simmer.

Next, heat 2 T olive oil over medium-high heat. Toss in the onions and cook until translucent (6 or 7 minutes).

Then, add the rice. Cook, stirring constantly for 2 - 3 minutes, or until edges become translucent. Add wine and cook until evaporated, stirring.

Add the chicken stock ½ cup at a time, waiting until mostly absorbed before adding another ½ cup. Continue adding stock for 20 minutes or until sauce becomes creamy and rice is al dente. You may not need to use all the stock.

Add asparagus and cook until tender, stirring frequently. Add peas and remove from heat.

Stir in lemon juice and zest, cheese, and 2 T olive oil. Season to taste with salt and pepper.

Serve immediately.