Risotto primavera

Ingredients

• 1 bunch(es) asparagus, trimmed and chopped into thirds
• 160 gram(s) pack ready-shelled fresh garden peas (or use frozen)
•  900ml/1l?2pt vegetable stock
• 15 mls olive oil knob of butter, plus extra for serving (optional)
• 1  onion, finely diced
•  225g/8oz Arborio or carnaroli rice
• 1 large glass white wine
•  4-5tbsp fresh Parmesan, grated, plus extra for shavings to garnish (if you have the rind, save and throw it into stock or risotto mixture for extra flavour; use alternative cheese if strict vegetarian as Parmesan
  

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Method

1. In a pan of boiling, salted water add asparagus and cook for 3-5 mins or till just beginning to soften. Drain, refresh in cold water and drain again. Add peas to a bowl, cover with boiling water and leave for 2 mins. Then drain, refresh and drain again. Keep asparagus and peas to one side.
2. Next, add stock to a large pan and put it on a low heat. In a large frying pan add oil and butter and heat gently. Add onion and cook on a low heat till it begins to turn transparent, but do not brown at all. Then stir in the rice so every grain gets coated with buttery juices. Pour in wine and cook for 2-3 mins till alcohol evaporates, then add a couple of ladles of stock and stir.
3. Continue adding stock, a ladle at a time, as rice absorbs it. Stir continually to prevent it from sticking. This will take about 15-20 mins, when rice will be cooked but still have a bit of a bite to it. Next, stir in vegetables and let them heat through, then add Parmesan and stir. Taste and season if needed. For an extra creamy risotto, stir in a little butter to serve.