Cut off the tips of the asparagus and set aside. Of the remaining asparagus spears, cut them in half. Dice the tops and discard the bottoms. Set diced asparagus aside. Also set out the 1/2 cup frozen peas to thaw at this time.

Bring the chicken stock to a simmer in a medium saucepan. Add the rosemary, reduce heat and just keep an eye on it and give it a couple stirs occasionally. While stock is getting to a simmer begin chopping vegetables.

Melt 2 tablespoons of the butter in a dutch oven or large pot. Add olive oil and red onion at this time and cook for about 6 minutes on medium heat or until onion is softened.

Add carrot and cook for about 5 minutes more.

Add zucchini, diced asparagus (not the tips), and 1/2 teaspoon salt and cook for another 5 minutes.

Add in the rice and stir well enough until all of it is coated with the butter/oil.

Pour in the wine(or vinegar), stirring often for another 2-3 minutes.

Gradually add the simmering stock to just cover the rice. A lot of stirring begins now. Continue to stir until the stock has evaporated/been absorbed. Keep adding, stirring, evaporating for approximately 20 minutes. You should have about a cup and a half of stock left in the saucepan.

Now add the asparagus tips and peas and a bit more stock and cook for another 5 minutes and the rice will now be soft with a little bite at the center still.

Last time, add a couple small spoonfuls of stock and remove the dutch oven from the heat.

Add in the last tablespoon of butter and the cheese and mix.

Serve with additional cheese for topping and salt/pepper if needed but shouldn't even be necessary!