Summer Lemon-Vegetable Risotto

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8 ounces asparagus, trimmed and cut into 1-inch pieces

8 ounces sugar snap peas, trimmed and cut in half

5 teaspoons extra-virgin olive oil, divided

1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices

1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices

4 3/4 cups organic vegetable broth

1/2 cup finely chopped shallots

1 cup uncooked Arborio rice

1/4 cup dry white wine

1/2 cup (2 ounces) grated fresh pecorino Romano cheese

1/4 cup chopped fresh chives

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon unsalted butter

1/4 teaspoon salt

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