Primavera Risotto - Ben's Farm Shop

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