1 tablespoon extra-virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice, (see Ingredient note)
3 cloves garlic, minced
1/2 cup dry white wine
2 14-1/2-oun reduced-sodium chicken broth, or 3 1/2 cups vegetable broth
8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
1 cup sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper, (1 medium)
1 1/2 cups freshly grated Parmesan cheese, (3 1/2 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1-2 teaspoons freshly grated lemon zest
Freshly ground pepper, to taste