Name: Vegetable risotto
Total time: 30 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 900ml vegetable stock; 125g asparagus spears, cut into 2-3 pieces; 25g butter; 1 tbsp olive oil; 1 onion, finely chopped; 150g risotto rice; 75g peas (fresh or frozen); 50g baby spinach, chopped; 40g pecorino, finely grated, plus extra to serve; 1tbsp chives, chopped to make 1 tbsp; 1tbsp mint, chopped to make 1 tbsp; 1 lemon, zested

900ml vegetable stock
125g asparagus spears
cut into 2-3 pieces
25g butter
1 tbsp olive oil
1 onion
finely chopped
150g risotto rice
75g peas (fresh or frozen)
50g baby spinach
chopped
40g pecorino
finely grated, plus extra to serve
1tbsp chives
chopped to make 1 tbsp
1tbsp mint
chopped to make 1 tbsp
1 lemon
zested

Method

step 1
Heat the stock in a pan until simmering. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain.
step 2
Melt a knob of the butter with the olive oil in a large, deep 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.
step 3
Add the stock a ladleful at a time, stirring, until the rice is just tender (it should have a bite but not be chalky at all). Add all the veg, including the blanched asparagus, and cook for 1 minute. Stir in the remaining butter, pecorino, herbs and lemon zest, season and put on a lid. Leave to sit off the heat for 3 minutes then serve in warm bowls with extra cheese, if you like.