Bring the vegetable broth to a very low simmer.

In a medium saucepan, heat the olive oil and sautee the leeks and garlic until they start to become tender. Add the fennel and carrots and cook for a minute, then add the rice, and cook another few minutes until the rice starts to become tender and slightly aromatic.

Add the broth about 1/2 cup at a time, just enough to cover the rice, and bring to a simmer. When the broth starts to evaporate below the rice level, add a little more broth, and continue these steps for about 30 minutes, or until the rice is just past al dente. If you run out of broth, continue with regular water.

When the rice becomes just softened, add the asparagus, peas, and hemp seeds, and cook and stir for a minute. Add the almond milk and let simmer until the almond milk and remaining both is absorbed and reduced to a nice creamy coating around the rice.

Add the herbs, test for salt and pepper, stir one final time, and serve when ready. Garnish with fresh edible flowers, mint leaves, or slivered almonds.

NOTE: for a non-vegan version feel free to use cream and parmesan in place of almond milk and hemp seeds