• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a medium pot, combine stock concentrates, 4 cups water (8 cups for 4), and a pinch of salt. Bring to a simmer, then reduce heat to low. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic; reserve a generous pinch in a small bowl.

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

• Trim and slice green beans on a diagonal into 1 1⁄2-inch pieces. Toss on one side of a lightly oiled, foil-lined baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across the entire sheet). Roast on top rack for 3 minutes (you’ll add the salmon then). • Meanwhile, pat salmon* dry with paper towels and season all over with salt and pepper. Once green beans have roasted 3 minutes, remove sheet from oven. (For 4, leave green beans roasting; add salmon to a second, lightly oiled, foil-lined sheet and roast on middle rack.) Carefully add salmon, skin sides down, to empty side of sheet. • Return to top rack until salmon is cooked through and green beans are lightly browned, 8-10 minutes.

• Finely chop almonds. Finely chop parsley. Zest and quarter lemon. • To bowl with reserved garlic, add almonds, parsley, a squeeze of lemon juice, and 2 TBSP olive oil. (For 4 servings, use a big squeeze of lemon juice and 4 TBSP olive oil). Stir to combine. Season with salt and pepper. Set aside.

• In the last 2-3 minutes of cooking risotto, add peas and roasted green beans to pan with risotto; stir to combine. • Once risotto is done, reduce heat to low. Stir in cheese roux, lemon zest, 1⁄4 cup water (1⁄3 cup for 4 servings), and a big squeeze of lemon juice until combined. • Stir in scallion greens, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season generously with salt and pepper. TIP: If risotto seems dry, stir in a few splashes of hot water.

• Divide risotto between bowls; top with salmon. Spoon gremolata over salmon. Sprinkle with remaining Parmesan and serve.