You can always swap out the shallots with some of your garlic scapes!
1 bunch asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, halved
5 teaspoons extra virgin olive oil, divided
1 zucchini, cut into half moons
1 summer squash, cut into half moons
4 3/4 cups vegetable broth
1/2 cup finely chopped shallots
1 cup Arborio rice
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
salt and pepper, to taste
Bring a large pot of salted water to boil. Add asparagus and sugar snap peas and cook for 3 minutes. Drain and then rinse with cold water. Set aside. Heat 2 teaspoons olive oil in a large nonstick skillet. Sauté the zucchini and summer squash until just starting to brown, about 7 minutes. Set aside.
In a medium pot, bring the vegetable broth to a simmer. Add the remaining tablespoon of olive oil to the pan. Over medium heat, sauté the shallots until tender, about 3 minutes. Add the rice and sauté for 1 minute, constantly stirring. Add 1 cup of the simmering vegetable broth, stirring continuously until almost all of it evaporates. Add another 1/2 cup of the broth and stir until it evaporates. Repeat with remaining broth until rice is tender and cooked through, reserving 1/4 cup of broth.
Add the veggies to the pan and cook for one minute or until heated through. Remove from the heat and stir in the reserved 1/4 cup broth, Parmesan cheese, chives, lemon zest, lemon juice, and better. Season with salt and black pepper to taste.