1. Remove the last woody centimetre from the asparagus and cut the remainder into 2cm lengths. Bring a pot of water to the boil, salt and cook asparagus for 2 minutes (after the water has returned to boil). Drain, refresh in iced water; dry and set aside.

2. Cook the peas in plenty of salted boiling water, too. If using fresh peas, cook for about 3 minutes; if using frozen, remove as soon as they rise to the surface. Refresh the peas in iced water, dry and set aside.

3. Heat the chicken stock in a saucepan to just under the boil and keep warm on the stove.

4. Heat the oil in a large heavy-based frying pan. Add the onion, garlic and a little sea salt and sweat over a low heat until soft.

5. Add the rice and cook, stirring, for about 3 minutes, or until the starch starts to come out of it. The rice will begin to stick and become opaque. Add the wine and simmer, stirring constantly until it's completely absorbed. Add enough stock to cover the rice and simmer slowly, stirring. As the rice absorbs the stock, add more to keep it moist but don't drown it. If you do, the risotto will lose some of its unctuous quality; if it's too dry, it will stick and retard the creaminess of the finished dish.

6. Continue stirring. After 15-18 minutes most of the stock will have been absorbed and the rice will be tender. At this point, add the asparagus, peas, cheese, butter and any remaining stock. Cover, remove from the heat and rest for 2 minutes.

7. Stir in the parsley and check seasoning. Spoon onto four plates and sprinkle with the extra parmesan. Serve immediately.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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