I first blanched fresh peas, a few sprigs of asparagus and broad beans which I then slipped the skins off. A little olive oil was heated in the pan to sweat a couple of thickly sliced spring onions before adding Arborio rice and stirring it around until it became slightly translucent. Then in with a glug of white wine which was quicly boiled off before adding vegetable stock a little at a time for the next 15 minutes or so. The vegetables were then added and given a couple of minutes to reheat and finish cooking before adding a good knob of butter and some grated Parmesan. This was stirred in and the lid put on the pan which was taken off the heat and left alone for 3 or 4 minutes before serving.