Broad bean|and asparagus risotto

<p>Peel the white part of the asparagus with a peeler. Cut the asparagus into rounds, keeping only the tip intact. Shell the broad beans and cut the pods into juliennes, removing only the stalk and closing fiber. Bring the broth to the boil. Cook the asparagus stalks and pods in the broth for 5 minutes, drain and blanch just for 1 minute broad beans and asparagus tips which you will drain and keep aside. In a saucepan toast the rice with two tablespoons of oil, add the chopped shallot and wilt for a few minutes. Add asparagus pods and stalks, season them with salt and pour in white wine. Let it simmer over high heat. When the wine is reduced, wet it with a ladleful of broth and let it evaporate over low heat, stirring gently. Add broth a little at a time until it’s cooked. Once the rice is cooked, add the broad beans and asparagus tips and serve. Serve with a handful of pepper<br>
and a drizzle of extra virgin olive oil raw.</p>