Vegetable Risotto

'Adapted from Olive Magazine'

Ingredients:

750ml vegetable stock

250ml white wine

200g risotto rice

1 onion, finely chopped

25g butter

1tbsp butter

75g garden peas

100g asparagus spears, cut into 2cm pieces

100g baby spinach

50g parmesan cheese, finely grated

1tbsp fresh mint, chopped

Zest of 1 lemon

Method:

Heat the stock in a pan until simmering

Blanch the asparagus and peas in the stock for 30 seconds then scoop out with a slotted spoon and drain

Melt half the butter with the olive oil in a large frying pan then cook the onion for 8-10 minutes or until softened

Add the rice and keep cooking and stirring for a few minutes until the rice is glossy

Add the wine and simmer for a couple of minutes to cook off the alcohol

Add the stock a cupful at a time, stirring, until the rice is just tender. Add the asparagus, and peas, and cook for 1 minute

Stir in the remaining butter, parmesan, lemon zest, mint and season and put on a lid

Leave to sit off the heat for 3 minutes then serve in warm bowls with extra parmesan