Spring Vegetable Risotto

Method

Step one

Heat olive oil and ½ the butter in a non-stick saucepan over a medium heat.

Step two

Fry the onion and garlic until soft.

Step three

Add the rice and coat well until transparent.

Step four

Pour in the white wine and simmer until absorbed.

Step five

Add a ladleful of stock at a time and simmer, add more stock when necessary, cook the risotto for 16 – 18 minutes. (Add peas 5 minutes before end cook time)

Step six

Meanwhile, pan fry asparagus tips in a little butter until tender and set to one side.

Step seven

Finish the risotto with fresh parsley & parmesan.

Step eight

Season to taste, cover with lid and allow to stand for 2 minutes.

Step nine

Serve the risotto with asparagus and fresh basil if using.

(Please ensure food is cooked through and piping hot throughout before serving).