Spring Pea and Asparagus Risotto

Ingredients (15)

• 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 1/2 cups brown arborio/short-grain brown rice
• 1 big bunch of fresh asparagus spears (about 1 pound)
• 1 1/2 cups fresh English peas (about 8 ounces)
• 1 cup freshly grated Parmesan cheese
• 1/2 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 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice)
• Handful chopped fresh parsley, for garnish