A risotto for early summer - Good Food Middle East

Ingredients

• 450ml vegetable stock, made wth half a stock cube
• 4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated parmesan (or vegetarian alternative)
• small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve