Satisfying Risotto with Arborio Rice & Veggies

Ingredients

• 1 cup Arborio rice (200g)
• 4 cups vegetable broth (1 liter)
• 1/2 cup white wine (120ml) - optional
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 cup frozen peas (150g), thawed
• - ounces asparagus spears (225g), trimmed and cut into bite-sized pieces
• - lemon zest from one lemon
• - cup grated Parmesan cheese (50g)
• - fresh parsley, chopped for garnish
• - edible gold or silver leaf for garnish (optional)