Add the broth to a saucepan and bring to a boil. Add the peas and the asparagus. Cook for 20 seconds, then remove the vegetables and set aside.

Add 1 cup of the blanched vegetables, ¼ cup of broth, olive oil, and ½ teaspoon of salt to a blender. Blend until smooth.

Lower the heat to simmer the remaining broth.

To a separate saucepan, add 2 tablespoons of butter and melt it over medium-low heat. Once the butter has melted, add the shallots and the salt. Cook the shallots until translucent, about 1-2 minutes.

Add the rice and let it toast for 2 minutes, stirring frequently as it toasts.

Raise the heat to medium-high. Add a ladle of the simmering broth. Stir the rice as it cooks.

Once the rice has fully absorbed the broth, add another ladle of broth. Continue this step until no broth remains.

Mix in the blended vegetables, blanched vegetables, and remaining butter.