Brown Rice Risotto with Spring Vegetables

Name: Brown Rice Risotto with Spring Vegetables
Ingredients: 1 large bunch of asparagus; 4 tablespoons olive oil, divided; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 6 cups water; 2 tablespoons no chicken base such as Better Than Bullion; 1 cup chopped yellow onion; ⅔ cup white wine; 2 cups short grain brown rice or white rice; 1 cup frozen peas, defrosted or blanched fresh peas; ½ cup grated pecorino romano or parmesan cheese; 1 tablespoon butter or earth balance vegan butter; salt and pepper; grated parmesan cheese for garnish (optional)