Asparagus Risotto with Peas and Broad Beans

Very delicious, and a true spring/early summer dish! Cooking all the vegetables first took a lot longer than I had expected, so make sure you plan enough time. We often eat them with pods, but for this dish make sure you remove it. The rice took a lot longer to cook, until I finally figured that there is a point where the stock will evaporate, but is not hot enough to cook the rice - it's about a mm difference in the setting of my gas stove. Also, be sure you reheat the veggies properly again, that may take longer than you expect.