Risotto Primavera

Method

1. In a heavy, wide pan, heat half the butter and the olive oil. Add the onion, spring onion and garlic, and sauté gently until they are softened.
2. Pour the stock into a pan and bring to the boil. Reduce to a simmer and keep hot for adding to the rice.
3. Add the rice to the pan containing the onion mixture, stirring around and coating in the oil. When the rice begins to go translucent around the edges, add the white wine and stir until it has all absorbed.
4. Add the stock, ladle by ladle, while stirring continuously to prevent rice sticking to the pan.
5. When three-quarters of the stock has been absorbed, add the broad beans and peas. At the same time, drop the asparagus pieces into the remaining stock and cook for 2 mins. Remove them from the stock and add to the rice.
6. Taste the rice - it should be creamy but the grains should have a slight bite to them. If the rice is not ready, continue adding stock and tasting, but don't overcook as rice will turn mushy.
7. When the rice is cooked, remove from the heat and add half the Parmesan and the rest of the butter. Cover risotto with a lid and leave it to rest for 3 mins.
8. Adjust seasoning if required and serve immediately with the rest of the Parmesan. (Not suitable for freezing).

By Sue McMahon assisted by Nicola Cargill. Photos: Chris Alack. Props stylist: Sue Radcliffe