Preheat Oven to 180 and place the baking dish in the oven to warm through.

Begin by melting the butter in a medium saucepan, then add the onion and let it cook over a gentle heat for 5-7 minutes or until the onion is soft and golden.

Add the rice to the saucepan, stirring it around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during the cooking)

Add the white wine and vegetable stock.

Add the chopped sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point

Transfer the whole lot from the pan to the warmed dish and stir once.

Place it on the centre shelf of the oven (without covering) to cook for EXACTLY 20 minutes

After the 20 minutes are up, remove the risotto from the oven and gently stir in the broad beans, asparagus and spring onions along with the 2 tablespoons of Pecorino cheese, turning the rice grains over.

Cook the risotto for a further 15 minutes, then remove the dish from the oven, stir in the chives.

Serve promptly with extra grated Pecorino