Sautéed Asparagus and Peas

1. Heat up the butter and oil in a pan over high heat, add the asparagus, parsley, and oregano and toss. Lower the heat to medium and sauté for a few minutes until the asparagus turns dark green. You want it to remain crunchy.
2. Add the peas and allow them to thaw and heat up if they're frozen. Add salt and pepper to taste and set aside while you cook the risotto.

Risotto

1. Heat up the oil and butter in a pan, add the shallots, a small pinch of sea salt, and sauté stirring frequently for a few minutes until the shallots turn translucent. 
2. Add the rice and toast for a couple of minutes until fragrant and the rice starts to look translucent around the edges, but make sure it doesn’t start turning brown. 
3. Carefully pour in the wine and wait till it’s almost soaked up before adding the broth. 
4. Start adding the broth, a little at a time, while constantly stirring. Always wait till the liquid is almost absorbed before adding more. Make sure to keep stirring and adding more broth as necessary to avoid scorching. This process will take 20 mins.
5. Taste the risotto to make sure it’s cooked but still al dente (not crunchy but not mushy). If needed, add more broth. Take the pan off the heat to prevent burning.
6. Stir in the balsamic vinegar, goat cheese, sea salt, and fresh chives.
7. Serve immediately with the asparagus, peas, and sprinkled with more goat cheese or nutritional yeast.