Heat 1tbsp of oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the green beans and broccoli. Stir and continue to cook, adding another ladle of the stock. After another 3-4 minutes add in the peas and asparagus and the final ladle of stock. The rice should be almost ready now – if you have a taste, it should have softened but still with a slight bite to it. If the rice is still too hard, you can add in a ladle or so of hot water from the kettle and cook for a minute or two longer. Once the risotto is cooked, turn the heat down to very low.
Add in the parmesan, lemon juice and salt & pepper. Give everything a good stir then turn off the heat. Divide the risotto between 2 or 3 plates. Serve with a squeeze of lemon juice, some freshly ground black pepper, and a couple of slices of prosciutto if you like.
Nutritional information is per serving, using white wine and based on 2 servings without the addition of proscuitto.