In a small skillet over medium heat, add the pine nuts. Flip the pan every 10-20 seconds (or stir the nuts with a wooden spoon), until the pine nuts are light golden brown and smell fragrant, about 3-5 minutes.
In a medium pot over medium heat, add the 4 cups of vegetable stock. Bring the stock up to a simmer, and then reduce the heat to a simmer. This will be used for the risotto shortly. Make sure you have a ladle on hand.
Rinse the asparagus, and remove the woody ends. I do this by taking one spear, and holding it by the ends, pushing the asparagus together, until it snaps easily. This separates the tender part from the woody part. I like up the asparagus guide with the others, and cut the others at this point. Discard the woody stems.
Cut the asparagus into small, 1/4 inch disks, about the size of a pea.
While the stock comes up to temperature, place a large pot or rimmed pan on the stove over medium heat. Add the olive oil, and shallots. Sauté until translucent, about 5 minutes, then add the garlic and cook one minute more.
Add the rice to the pan, and toast lightly for 1 minute, then add the white wine to deglaze the pan, stirring continually. From here, you'll need to really babysit the risotto, so don't leave the stove un-attended.
Add in salt and pepper.
Once the wine is almost completely absorbed by the rice, add a half cup of hot stock to the rice. Continually stir until it is mostly absorbed. It is very important to continually stir, as the stock absorbs into the rice evenly. Repeat this for the remaining stock, adding in 1/2 cup increments.
When you have about 1 cup of stock left to add, test the rice for done-ness. It should be firmly al-dente (literally "to the tooth") at this point, still having a little hard-ness to it. At this point, add in the asparagus and peas, and one more ladle of stock.
Once this stock is absorbed, test again. When the rice is perfectly al-dente, turn off the flame, and add the chopped herbs, mixing until well combined.
Divide among 4 bowls, and top with the toasted pine nuts and pea tendrils or basil leaves.