Risotto of spring vegetables

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