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Dice the shallot, slice the garlic, snap and peel the asparagus, and chop the herbs. Zest and juice the lemon.
In a pan, heat olive oil and sauté shallot, garlic, and salt. Add risotto rice, bouquet garni, and white wine. Let the wine cook off.
Gradually add the chicken stock, followed by peas and asparagus. Stir and remove the bouquet garni.
Add diced butter and mix until emulsified. Stir in the herbs, pecorino, parmesan, lemon zest, lemon juice, and freshly cracked black pepper.
Top with extra cheese, olive oil, and chili flakes when ready to serve