In a small saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat.

In a large skillet, heat olive oil over medium-low heat. Once hot, add asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 2 to 4 minutes (depending on the thickness of your asaparagus spears). Add peas and continue to cook for about 1 minute, until the peas are defrosted. Transfer vegetables to a bowl or plate, set aside.

In the same pan, heat 2 Tbsp butter over medium heat. Add shallot cooking until softened, Add the garlic and cook until browned, about 1 minute. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total.

Stir in vegetables, cheese, and 1 Tbsp butter until melted. Season with salt and pepper to taste. Keep warm over low heat until ready to serve.