Spring vegetable risotto recipe
 This risotto is a great way to celebrate the new season of vegetables – with asparagus, broad beans and petits pois as the hero ingredients. 1 tbsp olive oil75g/2¾oz unsalted butter½ onion, very finely chopped1 celery stick, very finely chopped1 small carrot, very finely chopped1 garlic clove, crushed125g/4½oz asparagus spears750ml/1¼ pints vegetable stock175g/6oz risotto rice, such as Arborio or carnaroli50ml/2fl oz dry white wine100g/3½oz broad beans, boiled for 2–3 minutes in water, drained, skins removed75g/2¾oz peas (frozen petits pois are fine)40g/1½oz Parmesan (or a similar vegetarian hard cheese), finely grated1 mint sprig, leaves finely chopped1 dill sprig, finely chopped1 parsley sprig, leaves finely choppedsea salt and freshly ground black pepper 1 tbsp olive oil 75g/2¾oz unsalted butter ½ onion, very finely chopped 1 celery stick, very finely chopped 1 small carrot, very finely chopped 1 garlic clove, crushed 125g/4½oz asparagus spears 750ml/1¼ pints vegetable stock 175g/6oz risotto rice, such as Arborio or carnaroli 50ml/2fl oz dry white wine 100g/3½oz broad beans, boiled for 2–3 minutes in water, drained, skins removed 75g/2¾oz peas (frozen petits pois are fine) 40g/1½oz Parmesan (or a similar vegetarian hard cheese), finely grated 1 mint sprig, leaves finely chopped 1 dill sprig, finely chopped 1 parsley sprig, leaves finely chopped sea salt and freshly ground black pepper Method Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured.Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer.Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated.Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice.Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Heat the oil and 50g/1¾oz of the butter in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Meanwhile, cut the woody ends from the asparagus spears and discard. Slice each spear on the diagonal into 4cm/1½in pieces. Pour the stock into a separate saucepan and bring to a simmer. Pour the stock into a separate saucepan and bring to a simmer. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine and keep stirring for 1–2 minutes, or until the liquid has evaporated. Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice. Add the vegetable stock one ladleful at a time, stirring until all the liquid has been absorbed before adding more stock. Just before you finish using all of the stock, add the broad beans and petits pois to the rice and season with salt and pepper. At the same time, drop the asparagus into the remaining stock and simmer until al dente, then lift out using a slotted spoon and add to the rice. Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Continue cooking until all of the stock has been absorbed and the rice grains are al dente. Take the pan off the heat and stir in 25g/1oz of the Parmesan and the remaining butter. Put the lid on the pan and leave for 5 minutes. Stir in the chopped herbs. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Spoon onto warmed serving plates and scatter over the remaining Parmesan. Serve immediately. Recipe tips If you are using frozen peas, you can blanch them in the stock along with the asparagus.