Spring Veggie Risotto

Prep: Wash and dry all produce. In a medium pot, bring 31/2 cups water and the broth concentrates to a boil over high heat. Mince or grate the garlic.

Cook the onion: Heat a large pan over medium heat. Add the butter and cook until the butter becomes foamy, smells nutty and turns golden-brown, 2-4 min. (TIP: Watch it closely so it doesn't burn!) Add the onion and garlic. Cook, stirring occasionally, until onion softens, 3-4 min.

Make the risotto: Add the rice to the pan. Toast, stirring often, for 3-4 min. Add 2/3 cup vegetable broth. Cook, stirring until most of the broth is absorbed by the rice. Continue adding the broth, 2/3 cup at a time, stirring in-between until most of the broth is absorbed by the rice, until the rice is tender and the risotto is slightly thickened, 25-28 min. Stir in the peas, spinach and half the Parmesan. Season with salt and pepper.

Broil the asparagus: Meanwhile, toss the asparagus on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 4-5 min.