In a large, heavy-bottomed pan heat olive oil over medium-high heat.
Add onion and saute until translucent, about 2 minutes. Add garlic and saute until fragrant. Stir in butter, rice, tossing to coat until toasted, 2 more minutes.
Add in white wine and stir until it reduces and is absorbed by the rice. Adding 1 cup of stock to the pan, stir and simmer until the rice has absorbed all the liquid.
Repeat this process until all the remaining stock has been used as the risotto is creamy.
Add asparagus and snap peas with 1/4 more cup hot water and simmer until the liquid has evaporated.