125²µ/4½´Ç³ú asparagus spears
100²µ/3½´Ç³ú broad beans, boiled for 2–3 minutes in water, drained, skins removed
1 small carrot, very finely chopped
1 celery stick, very finely chopped
1 dill sprig, finely chopped
1 garlic clove, crushed
1 mint sprig, leaves finely chopped
½ onion, very finely chopped
1 parsley sprig, leaves finely chopped
175g/6oz risotto rice, such as Arborio or carnaroli
sea salt and freshly ground black pepper
1 tbsp olive oil
750ml/1¼ pints vegetable stock
75²µ/2¾´Ç³ú unsalted butter
40²µ/1½´Ç³ú Parmesan (or a similar vegetarian hard cheese), finely grated
75²µ/2¾´Ç³ú peas (frozen petits pois are fine)
50ml/2fl oz dry white wine