Asparagus, Broad Bean and Herb Risotto

This is a basic risotto packed with spring veg and fresh herbs. Cooking the rice in the oil for a couple of minutes before adding any liquid opens up the grains so they release their starch and absorb more stock, which gives the dish a creamier texture. Adding butter and cheese at the end adds richness. Everyone has a favourite texture to their risotto, so make yours firmer or slightly sloppier, depending on your preference.