Melt half the butter in a medium pan, and add the onion and cook over a medium heat for 5 minutes. Stir in the rice and cook for a further minute then add the wine and lemon zest. Bubble and stir until the wine has evaporated.
Add a ladleful of hot stock to the pan and cook, stirring occasionally, until it has been absorbed. Continue to add stock, a ladleful at a time, until the rice is just tender – roughly 20 minutes.
Add the peas with the last ladlefuls of stock. Before serving, stir in the remaining butter, most of the rocket and the grated Parmesan and season.
Meanwhile, steam or grill the asparagus until tender. Fry the bacon until crispy and then stir both into the risotto.
Spoon the risotto into two bowls. Garnish with the remaining rocket and parmesan shavings.
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