Risotto Primavera With Asparagus, Broad Beans & Peas | Philips

Ingredients

• litre of vegetable or chicken stock, preferably organic
• bunch of asparagus
• grams of frozen broad beans
• tablespoon of olive oil
• grams of unsalted butter
• small onion, peeled and halved
• sticks of celery, trimmed
• grams of risotto rice
• millilitres of white wine
• grams of frozen petit pois
• small bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 1 lemon
• grams of freshly grated Parmesan cheese
• sea salt and freshly ground black pepper
• extra virgin olive oil