Risotto with baby asparagus and broad beans Serves 10 100g (4oz) Butter 1 small onion chopped finely 2 Bunches small Asparagus 1 kilo (21/4 lbs) Broad beans shelled 500g (1lb 2oz) Arborio rice. (Risotto rice) 1 litre of chicken stock (hot) Salt and pepper. Preparation time 15 minutes Cooking time 25 minutes Gently fry the onion in the butter in a large pan, until transparent. Add the rice and fry for 5 mins, stirring all the time until hot. Add the hot stock slowly, ladle by ladle allowing each addition to soak up before adding more. Meanwhile blanch the asparagus and the shelled beans for a few minutes in boiling salty water. Chill well to keep the colour and drain. Keep aside, When all the stock has been absorbed into the rice, add the vegetables, allow to reheat then serve at once Serve on a soup plate garnished with flat parsley leaves.