Heat 1 tablespoon of the olive oil in a large saucepan over a high heat. Season the chicken fillets on both sides, then fry for 2-3 minutes on each side, until golden brown and cooked through with no pink showing. Remove from the pan and keep warm.
Add the rest of the olive oil to the saucepan, then add the onion and celery and gently fry for 6 minutes, until softened but not coloured. Add the garlic and fry for another minute. Sprinkle in the risotto rice and stir gently so that all the grains are coated. Add the wine (if using) and bubble over a high heat for 2 minutes.
Gradually add the hot stock a ladleful at a time, allowing almost all of it to be absorbed before adding the next ladleful. Repeat until the rice is just tender but still retains a little bite, reserving 1 ladleful of stock to use below.
Stir in the asparagus tips, then add the final ladleful of stock and allow to simmer. When the asparagus is just tender, add the broad beans, grated Parmesan and mint (set some aside for the garnish) and season to taste.
To serve, divide the risotto between 4 plates, thickly slice the cooked chicken fillets and arrange on top of the rice. Serve with a little extra grated Parmesan and the extra mint leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.