Mike van de Elzen: Spring risotto with peas, rocket and asparagus

Spring risotto with peas, rocket and asparagus Cook time: 30 minutes

Prep time: 10 minutes

Serves: 6

600ml vegetable stock

1 onion, finely chopped

4 cloves garlic, crushed

1/2 white wine

3 Tbsp sunflower oil

250 gm Arborio rice

100 gm butter

1/2 cup finely grated fresh Parmesan

1 cup fresh peas