Spring Risotto with Asparagus and Herbs

Name: Spring Risotto with Asparagus and Herbs
Ingredients: 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil; 1 yellow onion, diced; Kosher salt and freshly ground pepper; 2 garlic cloves, minced; 2 cups (14 oz./440 g) Arborio rice; 1/2 cup (4 fl. oz./125 ml) white wine; 4 cups (32 fl. oz./1 l) vegetable or chicken broth; 1 bunch asparagus, ends trimmed, stalks cut on the diagonal into 1-inch (2.5-cm) pieces; Grated zest and juice of 1 lemon; 1 Tbs. unsalted butter; 3 Tbs. grated Parmesan cheese, plus more for garnish; 1 cup (5 oz./150 g) fresh shelled English peas or thawed frozen peas; 1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish; 1 Tbs. chopped fresh mint, plus more for garnish