Brown Rice Spring Vegetable Risotto

Ingredients

• 1 quart vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2/3 cup grated Parmesan cheese
• 2 zucchini, trimmed and chopped
• 5 cups water
• 2 cloves garlic, finely chopped
• 1 cup finely chopped onion
• 1/2 cup fresh or frozen and thawed peas
• 2 cups uncooked short-grain brown rice
• Sea salt and pepper to taste
• 1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
• 2 carrots, trimmed and chopped

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