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Risotto of spring vegetables

Risotto of spring vegetables Recipe

  • 300g carnaroli rice (risotto rice)
  • 150g parmesan , in a wedge
  • 20g fresh chives , finely snipped
  • 150g shelled broad beans (about 600g in their pods)
  • 150g asparagus spears
  • 200g shelled small peas (about 800g in their pods)
  • fistfuls of ice cubes
  • 1 tsp vegetable stock powder, such as Marigold
  • 1 large shallot or 2 smaller ones, finely chopped
  • 3 large spring onions , trimmed and chopped
  • 1 fat garlic clove , lightly crushed
  • 2 tbsp olive oil , plus extra to serve
  • 50g butter
  • 125ml dry white wine
  • 2 tbsp mascarpone
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