1 tablespoon extra virgin olive oil
2 medium onions, chopped
1 cup short grain brown rice
3 cloves garlic, minced
1/2 cup dry white wine
2 (14 1/2-ounce) cans reduced-sodium chicken or vegetable broth
8 ounces asparagus, ends trimmed and cut into 1-inch pieces
1 cup sugar snap peas or snow peas, trimmed and cut into 1-inch pieces
1 medium red bell pepper, seeded and diced
1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions or chives
Zest of one lemon
Freshly ground black pepper to taste
Preheat oven to 425 degrees F.
Heat olive oil in a Dutch oven or oven-safe deep saute pan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and garlic and cook, stirring, until fragrant, about 1-2 minutes. Add the wine and simmer until mostly evaporated. Add the chicken broth and bring to a boil. Cover the pot and transfer to the oven. Bake until the rice is just tender, 50 minutes to 1 hour.
Shortly before the rice is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parmesan, parsley, green onions, lemon zest, and pepper into the risotto. Serve immediately.