Asparagus, broad bean & herb risotto

I've done this recipe before. It has 2 ingredients I love: asparagus and broad beans. It's very tasty!

Serves: 2 persons.

Ingredients:

• 250g asparagus, stalks chopped into small pieces and spear ends about 5cm length
• 400g frozen broad beans
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 400g arborio rice
• 1 litre vegetable stock
• 1 glass white wine
• 100g parmesan/pecorino cheese, grated
• olive oil
• handful chopped herbs (basil, parsley, chives, mint)
• Salt and pepper to taste

Method:

1. Fry the onion gently in olive oil for 10 min.
2. Add the garlic and rice and cook for 2 min.
   
3. Turn the heat up slightly and add the wine. Simmer until absorbed.
4. Reduce the heat and add the stock, a ladle at a time, stirring often.
5. After 20 min, when the rice is almost cooked, add the asparagus and broad beans and cook for another 5 min.
   
   
   
   
6. Season with salt and pepper and add half of the cheese. Stir well.
7. Stir in the herbs just before serving and sprinkle the remaining cheese on the plate.
   

This recipe is particularly good with mint and chives but I forgot to buy the herbs for the recipe. It was almost 9pm so too late to convince my partner to go out and buy them...

I have a new small chives plant in the garden so I trimmed it lightly and sprinkled it on the plate as I did not have enough to stir in the pot. Not the same though.