1. Thaw the broad beans and peas by running some warm water over them. Remove the shells from the broad beans and leave to one side.
2. Break the tough stems off the asparagus spears then chop the tips into 4cm lengths. Heat half the butter in a frying pan and cook the asparagus over a medium heat with a small amount of salt until lightly browned. Remove from the pan and keep to one side.
3. Make up the stock and keep in a large pan or stockpot on a low simmer.
4. In the same frying pan you cooked the asparagus in, add the olive oil and return to the heat. Fry the onion, spring onion and garlic with a little bit of salt until soft.
5. Add the Arborio rice and toss in the oil and onions for a minute or two until all the grains are coated. Put a couple of ladles of stock in the pan and stir until it is slowly absorbed into rice. Continue this process for about 15 minutes – gradually adding stock and stirring. The grains of rice should slowly swell.
6. When the rice is almost cooked – it should still have a slight crunch – add the peas, asparagus and broad beans to the risotto along with some more stock. Heat everything through and finish cooking the rice until you have a thick risotto consistency. They rice should not be completely soft, but still retain some bite and a nutty flavour.
7. Remove from the heat and stir through the remaining butter and some freshly ground black pepper. Add some more salt if required then serve topped with the grated Grana Padano cheese.