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1
Preheat oven to 425u00b0.
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2
Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
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3
Add onions and cook/stir occasionally, until softened, 3-5 minutes.
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4
Stir in rice and garlic; cook, stirring, 1-2 minutes.
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5
Stir in wine and simmer until it has mostly evaporated.
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6
Add broth and bring to a boil; cover the pan and transfer to the oven.
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7
Bake until the rice is just tender, 50 minutes to 1 hour.
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8
Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
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9
Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto (taste and add salt, if needed, too); serve immediately.
