In a shallow pot, heat up 4 tbsp. olive oil and sauté the onion for 1-2 minutes. Add the green onions and sauté for 2-3 minutes.
Add the asparagus, the peas, salt and freshly ground pepper and sauté for 3-4 minutes until the vegetables are tender.
To the pot, add the MISKO Risoni Whole Wheat and saute for 1 minute.
Pour in about ⅓ of the hot water and lower the heat, stirring constantly with a wooden spoon.
Once the risoni has absorbed the liquid, continue with the other ⅓ of the water, stirring constantly.
Add the last of the water, stirring constantly. Once the risoni has absorbed most of the liquid but is still quite juicy, add the lemon juice and parsley, stirring gently and remove from the heat.
Serve the kritharoto hot with 1 tbsp. yogurt, a bit of lemon zest and freshly ground pepper.