Risotto with fava beans, peas and asparagus

Ingredients

• 1 1/2 pounds fava beans in the pod
• Salt
• 1/2 pound asparagus, trimmed, cut into 1-inch lengths
• 4 cups good quality vegetable or chicken stock
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, minced
• 3 ounces diced fresh ham (optional)
• 1 1/2 cups Italian arborio or vialone nano rice
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 cup shelled fresh English peas
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 cup grated Parmigiano Reggiano
• Freshly ground black pepper