Primavera Risotto
Ingredients
- 200 g podded broad beans
- 250 g asparagus (stalks chopped)
- 1 celery stick
- 3 spring onions
- 300 g risotto rice
- 1 large onion, finely sliced
- 1 l hot vegetable stock
- 100 g butter
- 250 ml white wine
- 100 g parmesan grated
- small handful of mint and parsley
- 3 cloves of garlic (chopped)
- salt and pepper
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