Asparagus Risotto with Spring Pea Pesto

Ingredients

• 1 large shallot, chopped
• 1 clove garlic, minced
• 1 ½ cups U.S. Arborio rice
• 5-6 cups gluten-free vegetable broth or water
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil, divided
• 1 cup asparagus, cut into 1 inch sections
• 2 cups steamed peas
• ½ cup fresh basil leaves
• 1 tablespoon fresh lemon juice
• ¼ cup water