Sweat the onion, celery and garlic with a tablespoon of olive oil in a deep wide pan for around 5 minutes or until soft and see-through. Add the rice and cook until very hot and translucent. Next, add the wine and cook until the liquid is totally absorbed, then start adding the hot vegetable stock, a ladle-full at a time (or just enough to cover the rice) until each has reduced. Make sure you don’t stop stirring! When the risotto is about 5 minutes from being done (this should take around 20 minutes) add the peas, beans, asparagus and courgette. Once cooked, but still with a little bite, take the pan off the heat and add the cheese (reserving a little for serving), mint, butter and seasoning. Put the lid on the pan and leave to rest for 2 to 3 minutes. Give the rice one last vigorous stir to make it creamy, divide between your plates and top with the pea shoots, the remaining pecorino and a nice drizzle of olive oil.