Ultimate risotto primavera

Ingredients

• 200g shelled broad beans 800g/1lb 12oz in the pod)
• 4 medium shallots
• 3 spring onions, trimmed
• 1 small garlic clove
• 250g bunch asparagus
• 1.3l good quality chicken or vegetable stock, preferably homemade
• 1 tbsp olive oil
• 85g butter
• 350g Carnaroli rice (or Arborio or Vialone)
• 100ml dry white wine
• 140g shelled peas
• 100g parmesan or vegetarian alternative, finely grated

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