Spring Pea and Asparagus Risotto

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 brown arborio/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

Directions at cookieandkate.com

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