To make a green base, place half of the veg stock in a pan & bring to the boil. Add half of the amount of peas, broad beans asparagus & herbs. Boil for 1 minute.
Pour this into a food processor & blitz until completely smooth. Cool down as quickly as possible, to ensure that it stays a vibrant green.
Sauté the chopped shallot & crushed garlic clove for a minute in a little oil on a moderate heat. Then add the risotto rice and stir for a further 2 minutes.
Add the white wine & stir. Reduce until nearly all of the wine had gone.
Add a ladle full of stock at a time until the rice is just cooked. The rice should be sloppy not dry.
Remove & discard the garlic clove. Add the green puree to the rice, followed by the mascarpone, the remaining peas, asparagus, beans & herbs, with a squeeze of lemon.
Mix well & adjust seasoning to taste.
Serve immediately, with crumbled feta & a good drizzle of olive oil. Garnish with fresh micro herbs if you wish.