Francesco Mazzei served up a tasty risotto primavera with carnaroli rice, saffron, grana padano cheese, asparagus and peas on James Martin’s Saturday Morning.

The ingredients are: 300gr carnaroli rice, 1,2gr saffron threads, 50gr shallots, 150ml white wine, 90gr butter, 130gr grana padano cheese, 100gr fresh peas, 100gr fresh broad beans, 100gr fresh morel mushrooms, 100gr green asparagus, 100g white asparagus, 4 baby carrots and 50g wild garlic.

For the vegetable stock: 2 white onions, 3 celery sticks, 4 carrots, Parsley stalks, Asparagus stalks and peels.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.