Brown Rice Risotto with Spring Vegetables

Name: Brown Rice Risotto with Spring Vegetables
Ingredients: 2 tablespoons extra virgin olive oil, divided; 2 tablespoons unsalted butter, organic, divided; 8 jumbo asparagus, peeled, ends trimmed (when sliced will have 2 cups); 6 medium lacinato kale, cleaned, sliced thinly, about 1 cup; 1 large leek, cut thinly in circles, about 1 1/2 cups; 1 tablespoon fresh jalapeño, small dice; 1 tablespoon fresh tarragon, chopped fine (can use fresh basil too); 2 medium scallions, cleaned, sliced thinly; 1 tablespoon fresh garlic, peeled, minced; 2 cups short grain rice, I used Lungberg organic; ⅓ cups dry white wine; 6 cups vegetable broth, divided (I have used “Better Than Boullon” Organic Reduced Sodium Vegetable Base); ½ cup green peas, fresh or frozen; ¼ cup parmigiano reggiano, shaved