Spring Risotto

Around Easter, or perhaps a little later if it falls at the beginning of April, asparagus starts appearing in the shops. Also making a welcome appearance are spring herbs, and peas and fave (broad) beans from the Continent. Follow the method closely for this green risotto and you will have the most wonderfully aromatic and tasty dish. Do also remember that the rice will continue to cook in hot liquid even if you think it is not quite ready at step 4. Have faith!