In a medium saucepan, bring the chicken broth to a gentle simmer and keep warm.

In a large pot or Dutch oven, melt 1 tablespoon butter over medium-low heat. Add asparagus, salt, and pepper. Cook for 2–4 minutes until tender-crisp. Add peas and cook for 1 minute until thawed. Transfer vegetables to a plate and set aside.

In the same pot, melt 2 tablespoons butter. Add onion and cook until translucent, about 2–3 minutes. Stir in garlic and cook for 1 minute without browning.

Add Arborio rice and stir constantly for about 2 minutes until glossy and slightly translucent at the edges.

Pour in the white grape juice and lemon juice mixture. Stir until fully absorbed.

Add 1 cup warm broth to the rice and cook, stirring frequently, until absorbed. Continue adding broth one cup at a time, stirring regularly, until the rice is creamy and al dente, about 20–25 minutes.

Stir in the reserved asparagus and peas, grated Parmigiano-Reggiano, and remaining tablespoon of butter.

Taste and adjust seasoning. If needed, loosen the risotto with a splash of warm milk or broth. Serve immediately with extra cheese on top.