Blanch the asparagus in boiling water. Make sure it stays crisp. Drain and then sauté these together with the peas in a little bit of oil over high heat. Season with salt and pepper.
Slice the shallots into thin rings. Heat the oil in a medium pan and sauté the shallot until transparent.
Add the rice and cook for 3 minutes until the rice grains are transparent. Add the white wine. Reduce the heat to low and cover the pan.
Add a scoop of bouillon and the garlic. Cover again and allow the risotto to cook over low heat.v
Occasionally add a scoop of hot bouillon to the rice and stir intermittently over the course of 15 minutes.
After half the cooking time has passed, add the peas and asparagus to the mixture.
Zest the limes (not the white pith, which is too bitter), and then juice the limes. After approx. 10 minutes, add the zest and juice.
Turn off the heat when the rice is tender. Then add the butter.
Stir the Parmesan cheese through the risotto once the butter is melted. Serve immediately.