In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine (if using) and stir until it is mostly absorbed.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

After about 15 minutes, add the asparagus pieces and continue adding broth and stirring until the rice is creamy and al dente, about 5-10 more minutes.

Stir in the green peas and cook for an additional 2-3 minutes until heated through.

Season with salt and pepper to taste, and remove from heat.

Serve hot, garnished with grated Parmesan cheese.