Spring Pea and Asparagus Risotto

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Ingredients

3 tablespoons olive oil, divided
1 cup chopped yellow onion (about 1 small yellow onion, chopped)
2 cloves garlic, pressed or minced
5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
1 ½ cups short-grain brown rice
1 big bunch of fresh asparagus spears (about 1 pound)
1 ½ cups fresh English peas (about 8 ounces)
1 cup freshly grated Parmesan cheese
½ cup dry white wine, optional
3 tablespoons unsalted butter, diced
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes, to taste
Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
Handful chopped fresh parsley, for garnish

As published by Cookie and Kate.

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