Bring 600ml water to the boil in a saucepan, add the broad beans and salt and cook for 2-3 minutes, or until almost tender. Drain and refresh in cold water. Slip the beans out of their shells. Meanwhile, cook the sugar snaps, again in boiling salted water, until al dente, then cook the asparagus for just 4-5 minutes. Cook the peas for 3-4 minutes. If you can keep an eye on several pots at the same time, do all this while cooking the risotto. To start the risotto, bring the chicken stock to the boil at the back of the cooker and keep at a low simmer. Melt 25g of the butter in a large saucepan, add the finely chopped onion and cook over a medium heat until soft but not coloured, then add the rice and a generous pinch of salt. Stir the rice over the heat for 2-3 minutes or until it turns translucent, then increase the heat and add the dry white wine. When the wine has evaporated, add a couple of ladles of stock, stir and reduce the heat to medium; keep stirring. When the liquid has almost been absorbed, add another ladleful, stirring all the time. After about 10 minutes, add the beans, peas and sugar snaps. Continue to ladle in more stock until it is absorbed. After about 5 minutes, taste the rice; it should be just cooked. Stir in the remaining butter, the freshly grated parmesan and the asparagus - cut at an angle in 21/2cm pieces. Add a little more stock if necessary. The risotto should be moist. Taste and correct the seasoning. Serve immediately in hot bowls with extra freshly grated parmesan cheese as required to sprinkle over the top. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/