Spring Brown Rice Risotto with Asparagus

Name: Spring Brown Rice Risotto with Asparagus
Ingredients: 5 Tablespoons Olive Oil, Divided; 2 Medium-sized Purple Carrots (orange Carrots Are OK, Too), Sliced; 10 Spears Green Asparagus, Lower Third Cut Off, Chopped; ½ Leek, Chopped; 2 stalks Green Onions, Chopped; 1 cup Stinging Nettles, Roughly Chopped; ½ cups Wild Garlic, Roughly Chopped; 7 cups Vegetable Broth; 2 cloves Garlic; 1-⅓ cup Brown Rice; 2 sprigs Thyme; Salt And Black Pepper; 4 Eggs (omit If Vegan); ½ cups Grated Parmesan Cheese (or Any Other Hard Cheese Or Vegan Cheese); 4 Wild Garlic Blossoms, To Garnish