1. Heat the olive oil in a large heavy-bottomed pot over medium heat and add the onion and celery. Saut. this until translucent, about 5 minutes.
  2. Add the rice and stir to coat with oil, about 2 minutes. Add the white wine and lemon zest and cook, stirring with a wooden spoon, until the wine has been absorbed. Add stock, one cup at a time, stirring until liquid absorbs after each addition. When just over half of the stock has been added, stir in the asparagus and peas.
  3. At the last addition of stock, and when the rice is cooked, stir in the rhubarb, mint and chives. Season to taste and stir in the butter and goat cheese (or alternatively crumble the goat cheese on top).