Summer Lemon Vegetable Risotto - The Conservation Foundation

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 8 ounces sugar snap peas, halved
• 5 teaspoons extra virgin olive oil, divided
• 1 zucchini, cut into half moons
• 1 summer squash, cut into half moons
• 4 3/4 cups vegetable broth
• 1/2 cup finely chopped shallots
• 1 cup Arborio rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh chives
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter
• salt and pepper, to taste