James Tanner makes a easy to prepare risotto recipe using seasonal peas, asparagus and broad beans and zesty lemons for a taste of summer on Lorraine.

The ingredient for the risotto are 300g x Arborio risotto rice, 200g x frozen garden peas, 100g x shelled broad beans, 1 bunch of asparagus spears, 150g x mascarpone, 170ml dry white wine, 11/2 x pint of hot vegetable stock, 1 x finely chopped onion, 2 x cloves of garlic, 2 x tbsp vegetable oil, 1 x tbsp extra virgin olive oil (optional), 1 x handful pea shoots or rocket, Zest of 1 lemon, 1 x tbsp shredded mint and 60 g shaved parmesan or goats cheese.