The mascarpone cheese in this risotto adds and additional creamy taste.

8 ounces of risotto Arborio rice
5 ounces frozen peas
2 tablespoons olive oil
4 spring onions, finely sliced
12 asparagus tips
5 cups vegetable broth
4 ounces chopped mushrooms
2 tablespoons mascarpone cheese

Heat the oil in a large non-stick pan.  Add the spring onions and sauté lightly for approximately 2 minutes.  Now add the rice and mix well until the rice is fully coated with the oil.  Add the asparagus tips, peas and 1 cup of stock.  Mix well.  Keep stirring over medium heat until almost all the liquid is absorbed, then add an additional cup of stock.  Keep repeating this process until the risotto is tender and cooked through.  You may need a little additional stock.

Add the mushrooms 1 minute before removing from heat.  Remove from heat and stir in the mascarpone cheese and serve immediately.