Risotto with Asparagus and Peas

With Asparagus being the first vegetable to harvest in the garden I am always excited to find new recipes. This one is perfect when the season says it's Spring, yet the evenings are still chilly. Adapted from CookieandKate.com

Ingredients: 
1 bunch fresh asparagus
3 Tablespoons olive oil
1 small onion chopped
2 cloves garlic minced. 
4 - cups broth + 1 cup water
1/4 cup short grain brown rice
1 1/4 cups arborio rice
1 cup frozen peas (or fresh if you have them)
1/2 cup grated Parmeson
1/2 cup white wine
3 Tablespoons unsalted butter
Salt and pepper
Red pepper flakes
Lemon zest from 1/2 lemon and juice

-Preheat oven 375 degrees.
-Heat 2 Tablespoons oil in Dutch oven over medium heat. Add onion and a dash of salt. Stir until softened.  Lower heat and add garlic, saute for 1 minute.
-Add 3 cups broth, 1 cup water and bring to boil. Remove from heat, add rice, cover and place in oven. Bake for 55 minutes.
-Trim and slice asparagus length-wise. Place on greased baking sheet. Brush with 1 Tablespoon olive oil and sprinkle with salt and pepper.
-After 55 minutes, add asparagus to oven on lower rack.
- Add peas to risotto and return covered to the oven and cook for 10 minutes.
-Remove Dutch oven. Roast asparagus until done - 5 to 10 more minutes.
-Add 1 cup broth and remaining ingredients to risotto on the stove. Stir until cream. Add asparagus and serve.