Preheat oven to 375° F. Line a sheet pan with foil and add the trimmed asparagus to it. Drizzle with olive oil and season with salt and pepper. Toss together until coated and set aside.

Heat the tablespoon of olive oil in a large heavy bottomed oven safe pot (such as a dutch oven) over medium-high heat. When hot, add in the onion and sauté for 2-3 minutes. Add in the garlic and lemon zest and sauté another 30 seconds. Season with salt and pepper. Pour in the rice and stir everything together.

Pour in the wine and stir for a minute until the alcohol has evaporated. Pour in 3 cups of vegetable broth and 1 cup of water. Stir and season with salt and pepper. Bring to a boil then cover with the lid and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.

During the last 8-10 minutes of baking (depending on the thickness of the asparagus) place the sheet pan with the asparagus in the oven. Roast until tender.

Remove the risotto and the asparagus from the oven. Add in the reserved vegetable broth (start with a 1/2 cup and add more as needed), lemon juice, Parmesan cheese and butter. Stir vigorously for 2 minutes until the rice is thick and creamy. Cut the asparagus into bite sized pieces and add in along with the peas to the risotto. Season with more salt and pepper as needed, stir to combine, then taste for seasoning. Serve topped with extra Parmesan cheese and chopped parsley if desired.