1. To make the chicken stock, place all of the ingredients into a large pot and cover with cold water. Bring to a simmer over a high heat, skimming any impurities as they rise to the surface. Reduce the heat to low-medium and simmer gently for 1-1½ hours or until the stock is well-flavoured. If necessary, top with extra water to ensure the chicken is always covered. Strain and keep 1.5 litres of the stock hot. Any extra stock can be stored in the refrigerator for three days or frozen for three months.

2. Heat the olive oil and butter in a large pot over a medium heat. When the butter starts to foam, add the eschalots and pancetta and cook for 7-8 minutes or until the eschalots are just beginning to colour and most of the fat has rendered from the pancetta. Stir often to prevent the eschalots burning. Add the garlic and cook for 1-2 minutes, or until fragrant. Scatter in the rice and stir to coat, cooking it until it begins to toast, then deglaze with the wine. When almost all of the wine has been absorbed, pour in the hot stock and stir well. Bring to a simmer and cook for 12-14 minutes or until the rice is tender, stirring occasionally.

3. While the rice is cooking, slice the asparagus spears into 5mm rounds, stopping before you reach the tips, keeping them whole. Add the peas and asparagus to the pot and cook until tender and vibrant (about 2-3 minutes). Finally, stir through the lemon zest and parsley and season to taste.

4. Serve with a drizzle of extra virgin olive oil and plenty of grated parmigiano reggiano.

*Tip: If using fresh peas, add a handful of the often discarded pods to the stock. Simmer for 4-5 minutes, strain and return the stock to the pot ready to use. It will add extra depth of flavour to the finished dish.