Green veg risotto

Ingredients

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

Nutritional data

• kcals 620
• fat 25g
• saturates 11.4g
• carbs 76.3g
• sugars 10.1g
• fibre 9.5g
• protein 17.7g
• salt 2.3g