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Heat the oven 200c/180c Fan.
Heat the oil in a large casserole dish and sweat the onion, garlic and leek until soft. Stir in the arborio rice and cook for 2 minutes then pour over the white wine, increase the heat and cook off the alcohol for a further 2 minutes.
Meanwhile, blanch 200g of peas in boiled water for 2 minutes, add water to jug, then refresh in cold water to stop them from further cooking. Drain and blitz in a blender with the fresh mint and lemon juice. Add a little water to the blender, until you have a thick but smooth pea puree.
Rinse blender with water from jug. Add water into your risotto rice and add in the Knorr Vegetable Stock Pot then stir to combine. Swirl the pea puree stirred through the risotto and top with the remaining 100g garden peas, mozzarella and the asparagus.
Sprinkle over the parmesan, cover with a lid and bake in the oven for 25 minutes or until the rice has become soft but has a slight bite to it (optional).