Bring a large saucepan filled with your stock of choice to a low simmer. In a separate sauté pan or skillet, heat 3 tablespoons olive oil over medium heat. Add shallot and sauté for 2 minutes until lightly translucent. Add spring onions or leeks followed by shelled fava beans, peas, and asparagus. Cook vegetables until softened, about 3 to 5 minutes. Add the greens and, if using, the ¼ teaspoon of crushed red pepper flakes. Cook until greens are just wilted, about 2 minutes. Season with a couple pinches of kosher salt and ground black pepper to desired taste. Spoon vegetables into a prep bowl and set aside to cool slightly while preparing the risotto.

In the same skillet, a tablespoon olive oil then add 1 cup arborio rice to the pan. Stir constantly allow rice to toast gently and soak up the pan juices. Ladle in about ½ cup of warm stock and stir to combine. Continue to stir rice over medium heat to allow broth to be absorbed into the rice, about 1 to 3 minutes at a time. As the broth is absorbed, add in the next ½ cup of warmed stock and stir to combine. Repeat the process until all stock has been added and absorbed by the rice and the rice becomes tender to the bite.

Remove from heat. Finish with a couple tablespoons of high-quality extra virgin olive oil and spoon the risotto evenly amongst two pasta or shallow depth bowls. Top each bowl with an even amount of the sautéed veggies and garnish with a bit more chopped herbs and finishing salt (if desired). Enjoy immediately.