In a large pan, heat the olive oil and butter, then add chopped shallots and fry for 3-4 minutes until they begin to soften. Add chopped garlic and fry for another minute.
Add the risotto rice to the pan and pour in the white wine. Stir it all together and allow the wine to bubble until it evaporates, stirring often. Leave it on medium heat, and keep pouring the vegetable stock, one ladle at the time, stirring frequently and only adding another ladle of stock when the rice absorbed all the liquid. After about 10 minutes, add the chopped asparagus and wild garlic.
Add more stock and after another 5 minutes, when rice is just cooked but still has some bite to it, add the lemon juice and zest and grated cheese. Cover with lid, take off the heat and allow it to stand for few more minutes, so the rice can absorb any extra liquid.
Give it a stir, divide into serving bowls. Sprinkle with some more grated vegan cheese and enjoy!