• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot, combine 5 cups water (use a large pot and 8 cups water for 4 servings) and a pinch of salt. Bring to a boil, then reduce heat to low. • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Zest and quarter lemon. Finely chop parsley.

• Heat a drizzle of oil in a large pan over high heat. Add peas and cook, stirring constantly, until lightly charred and tender, 2-4 minutes. Remove from heat; transfer peas to a small bowl. Wipe out pan.

• Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, and rice. Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent, 1-2 minutes. • Add 1 cup warm water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.

• Once risotto has cooked 10 minutes, toss asparagus on a baking sheet with a drizzle of oil, salt, and pepper. • Roast asparagus on top rack until tender and lightly browned, 8-10 minutes.

• Once risotto is al dente, reduce heat to low. Stir in half the peas, half the asparagus, half the lemon zest, juice from half the lemon, and 1/4 cup plain water (1⁄3 cup for 4 servings) until combined. • Stir in half the scallion greens, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) until combined and butter is melted. Season generously with salt and pepper. TIP: The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary.

• Divide risotto between bowls. Top with remaining peas, asparagus, lemon zest, scallion greens, parsley, and Parmesan. Serve with remaining lemon wedges on the side.