Heat vegetable broth over medium heat and keep warm.
In another pot, boil green peas in water until tender and cooked through, but not too soft. Drain peas and set aside.
In a large, deep skillet or saute pan, add 2 tablespoons olive oil. Saute shallots, carrots and leeks until softened and fragrant, about 5 minutes.
Add arborio rice and stir until coated well with oil. Add 1 cup hot vegetable broth and stir constantly, until liquid is almost absorbed.
Continue to add broth, 1/2 cup at a time, stirring until liquid is almost absorbed. Repeat until rice is still a little under-cooked.
Add asparagus, corn kernels and spinach, stirring to combine. Add another 1/2 cup broth and cover. Reduce heat to simmer and allow to sit for 5-8 minutes, until rice is al-dente.
Add salt, pepper and torn basil. Stir vigorously once more and serve.
