Step 1

Melt 80g of the butter in a wide pan over medium heat. Cook the onion and celery, stirring, for 10 minutes or until softened (adding regular garlic for the final minute if using). Add the rice and stir for a further 1 minute to coat the grains. Add the white wine and cook, stirring, for 3 minutes until absorbed.

Step 2

Add the new-season garlic and fresh peas and beans (if using frozen, add for the final 3-4 minutes of cooking). Add a ladleful of hot stock, stirring until almost all the liquid is absorbed. Continue to add stock, a ladleful at a time, gently stirring and making sure each is absorbed before adding the next, until the rice is al dente and the vegetables are just tender. This will take 20-25 minutes (you may not need all the stock). Add a last ladleful of stock, then remove the pan from the heat and stir in asparagus, parmesan and remaining butter. Cover and stand for 10 minutes to develop a creamy texture.

Step 3

Serve the risotto in shallow bowls, topped with mascarpone and mint.