Risotto from the Big Green Egg with roasted peppers and grilled asparagus

Ingredients

• 1 bunch of green asparagus
• 4 shallots
• 4 tbsp olive oil
• 2 red pointed peppers
• 1 yellow bell pepper
• 500 g risotto rice (arborio)
• approx. 500 ml poultry stock
• approx. 500 ml sake
• 1 bunch flat-leaf parsley
• 1 bunch chervil
• ½ bunch of tarragon
• 2 pickled lemon wedges
• 125 g grated Parmesan cheese
• 50 g butter