Melt 50g butter in a heavy-based saucepan, sweat down the onion and garlic until softened.
Add in the celery and half the asparagus and cook for 2 minutes.
Add in the risotto rice and stir until coated in butter and translucent.
Add wine and stir until the liquid has evaporated.
Add 500ml stock, a ladleful at a time, stirring until the stock has been absorbed.
Pour in the remaining 200ml stock, asparagus and peas. Bring to the boil and stir until most of the stock has been absorbed.
Remove from the heat and stir through the crème fraîche, 80g Parmigiano Reggiano, zest and juice of ½ lemon and remaining butter. Season to taste.
Serve sprinkled with lemon zest, pea shoots, Parmigiano Reggiano and a drizzle of olive oil.
Recipe courtesy of Parmigiano Reggiano