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Ingredients

• 300.0g carnaroli rice (risotto rice)
• 150.0g parmesan , in a wedge
• 20.0g fresh chives , finely snipped
• 150.0g shelled broad beans (about 600g in their pods)
• 150.0g asparagus spears
• 200.0g shelled small peas (about 800g in their pods)
• fistfuls of ice cubes
• 1.0 tsp vegetable stock powder, such as Marigold
• 1 large shallot or 2 smaller ones, finely chopped
• 3 large spring onions , trimmed and chopped
• 1 fat garlic clove , lightly crushed
• 2.0 tbsp olive oil , plus extra to serve
• 50.0g butter
• 125.0ml dry white wine
• 2.0 tbsp mascarpone

Description

BBC Good Food