Step 1: Warm the Broth
Begin by warming the vegetable broth in a saucepan over low heat. This helps the risotto cook evenly when the broth is added.

Step 2: Sauté the Base
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes, until soft and translucent. Add the garlic and stir for another minute until fragrant.

Step 3: Toast the Rice
Add the Arborio rice to the pan and stir well to coat the grains in the oil. Toast for 1–2 minutes until the rice is slightly translucent around the edges.

Step 4: Add Broth Gradually
Start adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding more. This process takes about 20–25 minutes.

Step 5: Cook the Vegetables
After 10 minutes of adding broth, stir in the chopped asparagus. Continue cooking with broth until the asparagus is tender, about another 10 minutes. In the last 3–4 minutes, stir in the peas.

Step 6: Add Flavor
Once the rice is creamy and cooked al dente, stir in the lemon zest, lemon juice, nutritional yeast, salt, and pepper. Adjust seasoning to taste.

Step 7: Serve
Remove from heat and let rest for 2 minutes. Serve warm, garnished with extra lemon zest or fresh herbs if desired.