Directions:
1. Heat 15 ml of the olive oil in a frying pan on medium heat.
2. Add asparagus and sauté lightly for 2 minutes.  Transfer asparagus to a small plate.  To the frying pan, add scallions and green peas.  Saute for 2 minutes.  Remove from the heat.
3. Heat the remaining 15 ml olive oil in medium saucepan on medium heat.  Add onion and cook for 2 minutes, until translucent.  Add rice and stir constantly until it becomes translucent, 6 to 8 minutes.  Add white wine and cook until the liquid has completely evaporated.
4. Add a ladleful of boiling stock to the rice and allow to cook, stirring continuously from the centre of the pot toward the sides, until all the liquid is absorbed. Continue adding stock, one ladleful at a time, stirring constantly until it has all been fully absorbed.  (The whole process should take 15 to 18 minutes for a risotto cooked al dentre.)  Immediately remove from the heat, add asparagus, scallions, green peas, pea shoots, parsley, basil, chives, butter and Parmesan cheese and season to taste with salt and pepper.
5. To serve: ladle risotto into individual bowls.  Garnish with a drizzle of chili oil.  Serve immediately.