Easy & Creamy Sautéed Asparagus Risotto Primavera

Ingredients

• 1 ½ cups Arborio rice (300g)
• 4 cups low-sodium vegetable broth (960ml)
• 1 cup dry white wine (240ml) - optional
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (30ml)
• 1 tablespoon unsalted butter (14g)
• ½ cup grated Parmesan cheese (50g)
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• ½ cup fresh peas (75g) or frozen peas
• ½ teaspoon lemon zest