Add the rice into a pan of boiling, lightly salted water.
Leave to boil gently for 5-6 minutes, then drain using a sieve.
Spread the partially cooked rice on a tray.
Cool and then place in the fridge until you are ready to finish the risotto.
Cut about 25g off the parmesan wedge and leave to one side. Grate the rest finely.
Tip the broad beans into boiling water for 1 minute rinse under cold water. Remove the beans from their shells.
Trim the asparagus and slice into strips.
Bring 1 litre of water to the boil in a pan; add 1 tsp of sea salt, asparagus, peas and beans.
Gently boil for a further 2-3 minutes. Meanwhile, fill a bowl with ice cubes and cold water.
Drain the vegetables into a bowl to save the cooking water and then plunge them into the bowl of iced water.
When they have cooled, drain and set aside.
Pour the vegetable water into a pot and mix in the stock powder using a whisk.
When ready to finish the risotto, bring the stock to the boil and leave to simmer.
In another large pan, gently fry the shallot, spring onions and garlic in 2 tablespoons of oil and half the butter for 3-5 minutes until they begin to soften.
Add in the wine and allow to cook until the mixture has reduced.
Add in the rice and a ladle of boiling stock, stirring until it is fully absorbed.
Add the rest of the stock a ladle at a time, stirring until fully absorbed before you add any more.
This should take about 6-8 minutes, the mixture should be slightly sloppy, not dry.
The rice is cooked when it is soft and has a shiny appearance.
Remove the garlic clove and stir in the vegetables, rest of the chives and simmer gently, adding a little more stock if needed.
Stir in the rest of the butter, grated parmesan and the mascarpone.
Add more seasoning to taste and divide into bowls, drizzle a little oil over and sprinkle with parmesan.