Asparagus and pea risotto recipe

Ingredients

• 600 ml Chicken or vegetable stock
• 25 g Butter
• 4 Spring onions, chopped finely
• 2 Cloves garlic, crushed and chopped
• 1/2 Green chilli, de-seeded and chopped finely
• 150 g Arborio rice
• 1/2 Glass of white wine
• 125 g British asparagus
• 100 g British peas
• 2 tbsp Grated parmesan
• 3 tbsp Crème fraiche
• 1 Juice and zest small lemon
• 1 handful Chives, chopped finely