Mince the garlic, dice the shallot, and cut the asparagus, squash, and zucchini into bite size pieces. Zest and juice the lemon. Have all of your other ingredients out and ready to go! Preheat your oven to 425°F.
Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or aluminum foil. Drizzle on 1 Tablespoon of the olive oil and season with salt and pepper. Place in the oven and roast for 15-20 minutes.
Meanwhile, heat the remaining 1 Tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 3-4 minutes.
Stir in the rice and cook for another 1-2 minutes. Add the cooking wine and stir until it’s absorbed. Add 1/2 Cup of the vegetable stock and cook until it is also fully absorbed.
Repeat this process, letting each 1/2 Cup fully absorb before adding the next. Continue until the rice is creamy and al dente. You may or may not need the full 4 Cups (I usually use 3 1/4 to 3 1/2 Cups).
Remove the pan from the heat, then stir in the butter, lemon juice, lemon zest, and Parmesan cheese. Mix in the peas and stir until warmed through.
You can either mix in the roasted vegetables, or serve them on top of the finished risotto. Enjoy!
** Nutritional information is an estimate and may vary.