Top and tail the courgettes and cut into 5mm thick slices at an angle. String the sugar snaps if necessary. Bring 8 litres of water to the boil in a large deep saucepan, add 2 tbsp of salt, add ...

Meanwhile, cook the sugar snaps again in boiling salted water until al dente, then cook the asparagus for just 4-5 minutes and finally the peas for 3-4 minutes. Do this while cooking the risotto ...