In a small bowl, combine the mint, parsley, 1 teaspoon of garlic, and lemon zest. Set aside.

In a medium saucepan, combine chicken-style broth and water. Bring to a simmer then reduce the heat to the lowest setting to keep warm.

In a large pot over medium heat, melt 1 tablespoon of butter. Add the asparagus, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Cook for 4 minutes, stirring frequently until asparagus is crisp-tender. Add the peas and continue cooking for an additional 1 minute. Transfer vegetables to a plate and set aside.

In the now-empty pot over medium heat, melt 3 tablespoons of butter. Add the leeks and remaining 1/2 teaspoon salt, and 1/2 ground black pepper. Cook for 3 minutes, stirring frequently until softened. Add the remaining 2 teaspoons of garlic and continue cooking for an additional 1 minute. Stir in rice and cook for 3 minutes, until lightly toasted.

Add the white wine and stir constantly for 3 minutes, until fully absorbed. Stir in 4 cups of the warm broth mixture. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until most of the liquid is absorbed, stirring every 5 minutes.

Add 1/2 cup warm broth mixture and stir gently for 3 minutes until the risotto turns creamy in texture. Remove from heat then stir in Parmesan cheese. Cover and let sit for 5 minutes. Stir in lemon juice and the remaining 1 tablespoon of butter.

Gently stir in the asparagus and peas. If needed to loosen the consistency of the risotto, stir in the remaining 1/2 cup of water.

Sprinkle with mint and parsley mixture then serve hot.