Category
Main
Serves
4-6
Prep
15
Cook
30
Ingredients
1 pint vegetable stock 2tbsp vegetable oil 2 garlic cloves crushed 230g risotto rice 300ml dry white wine 100g broad beads 100g garden peas 150g spinach chopped 200g asparagus 3tsp lemon juice 40g Parmesan grated salt and pepper pea shoots to garnish
Instructions
- Warm your stock in a saucepan and keep it simmering gently. Add the asparagus to the simmering stock for 2 minutes before removing with a slotted spoon. Set these aside
- Heat oil in your frying pan. Add crushed garlic and rice and stir until the rice is fully coated in oil
- Add wine to the stock, then add a ladleful of the simmering mix to the rice. Stir continuously. Once the liquid has been absorbed add another ladleful. Continue this process a ladle at a time and cook the risotto for around 20 minutes. Leave around 200ml of stock in your saucepan
- Add the beans, peas, chopped spinach and lemon juice to the risotto with another ladle of stock and continue to stir. Add more stock now if necessary. Add parmesan
- Season to taste with salt and pepper. Serve while hot topped with grated parmesan and pea shoots.
