Asparagus, Pea and Mint Risotto

Ingredients
1 cup arborio rice
1 quart chicken stock
1/2 onion
1 tablespoon of butter
olive oil
1/3 cup white wine
1/2 cup peas
1/2 cup asparagus
5 mint leaves, chopped
1/2 cup parmesan cheese
salt and pepper
1/4 cup creme fraiche


To make risotto...
Chop onion finely. Heat olive oil in a pan and add onion, cook until softened. Add butter and rice and lightly toast for about 1 minute continuously stirring. Add white wine and stir until cooked away. Gradually add ladles of stock to pan and stir until each addition is absorbed. Do this until rice is fully cooked about 30 minutes. Add mint and parmesan stir till thickened. Then add asparagus and peas and creme fraiche. If risotto has become to thick add a little extra stock. 
Serve with extra parmesan or goat cheese crumbled on top.