Heat the oil gently in a large heavy-based pan. Add the onion and fry gently for 5 minutes, until beginning to soften but not colour. Add the garlic and cook for 1 minute.
Add the rice to the pan, stir to coat it in the oil and go slightly translucent at the edges of the grains. Season. Add enough hot stock just barely to cover the rice, bring to as simmer and keep stirring.
When the water has been absorbed, add more stock until the rice is just covered again, stirring all the time. Continue to add stock in this way until the rice is beginning to be cooked, about 15 minutes.
Add the asparagus and courgettes together with another addition of stock and simmer for 2-3 minutes. Stir in the peas and broad beans with the next addition of stock and simmer for a further 2 minutes.
Remove the pot from the heat and stir in the chopped spinach, butter and half the Parmesan. Put the lid on pan and let the risotto sit for a couple of minutes. Serve the risotto sprinkled with the remaining Parmesan and some pepper to taste.
It is important that you season the risotto at an early stage, as you want that seasoning to be absorbed by the rice. The amout of seasoning depends, of course, on how highly seasoned your stock is. If you are using a bought stock, it may contain all the seasoning required.
*Inspired by Ruth P. featured in the Realfood Cookbook