Put the stock in a medium saucepan and bring to a simmer. Turn heat to low.

Boil water in another medium saucepan. Add a large pinch of salt and then stir in the asparagus.

Cook until just crisp-tender, about 3 minutes, then immediately transfer the asparagus an ice-water bath. Allow to cool completely, then drain.

Heat a large sauté pan over medium heat. Melt the butter, then add the shallots along with a large pinch of salt.

Cook, stirring constantly, until starting to soften, about 3 minutes. Add the garlic and orange bell pepper and cook for another 3 minutes.

Add the rice; stir well to coat with the fat and vegetables, and also to toast it slightly. Pour in the wine and stir constantly until the wine is absorbed.

Pour in most of the vegetable stock, holding back about 1 cup. Stir the pot vigorously for 1 minute. Cover and reduce heat to low.

Cook for 15 minutes, stirring vigorously just twice.

Uncover and add the asparagus, peas, cheese, and herbs. Give it a good stir and add a bit of stock at a time, stirring constantly, until the rice is al dente.

You want a decent amount of liquid in the risotto -- not so much that it is soup, but not dry either. Season to taste with salt and pepper.