Add one tablespoon olive oil to a large saucepan set over medium-high heat. Add the onion, peas, carrots, asparagus, squash, and zucchini, and season with salt and black pepper, to taste.

Cook for 4-5 minutes, stirring frequently until the vegetables are crisp-tender and start to develop some color. Transfer the vegetables to a bowl and set aside.

Add the remaining olive oil and the Arborio rice to the pan. Toast the rice for 1-2 minutes while stirring continually.

Reduce heat to medium and pour in the white wine. Deglaze the skillet by gently scraping the bottom with a spatula or wooden spoon to loosen any browned bits.

When the wine is completely absorbed, add one-half cup warm broth to the skillet and cook for 4-5 minutes, stirring continually, until absorbed. Repeat this process with the remaining broth, one-half cup at a time, until the rice is tender and creamy.

Stir in the sautéed vegetables, Parmesan cheese, and lemon zest. Cook for 1-2 minutes, or just until heated through.

Remove from heat and stir in the fresh parsley.

Season with additional salt and black pepper, if desired, and serve immediately with additional Parmesan cheese on the side. Enjoy!