Ingredients 1 bunch(es) asparagus, trimmed and chopped into thirds 160 gram(s) pack ready-shelled fresh garden peas (or use frozen) 900ml/1l?2pt vegetable stock 15 mls olive oil knob of butter, plus extra for serving (optional) 1 onion, finely diced 225g/8oz Arborio or carnaroli rice 1 large glass white wine 4-5tbsp fresh Parmesan, grated, plus extra for shavings to garnish (if you have the rind, save and throw it into stock or risotto mixture for extra flavour; use alternative cheese if strict vegetarian as Parmesan Method In a pan of boiling, salted water add asparagus and cook for 3-5 mins or till just beginning to soften. Drain, refresh in cold water and drain again. Add peas to a bowl, cover with boiling water and leave for 2 mins. Then drain, refresh and drain again. Keep asparagus and peas to one side. Next, add stock to a large pan and put it on a low heat. In a large frying ...
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