Risotto with spring vegetables from Lynne Mullins

Risotto with spring vegetables

1 bunch asparagus, cut into 5-6cm. lengths

1 small zucchini, sliced

2 tablespoons olive oil

1 onion, finely chopped

2 cups Arborio rice

½ cup dry white wine

1.5 litres hot chicken stock

½ cup frozen peas, thawed

2 tablespoons chopped flat-leaf parsley

50g grated parmesan cheese

2 tablespoons butter

salt and cracked black pepper

shaved parmesan, to serve

Blanch asparagus and zucchini in lightly salted boiling salted water for 1 minute then drain, refresh under cold water and drain again. Heat olive oil in a large heavy-based saucepan, add onion and cook over medium heat for 5 minutes or until soft. Add rice and stir over low heat until coated with oil. Add white wine and stir until liquid is absorbed. Gradually add chicken stock, a ladle or two at a time, stirring until stock is absorbed. When rice is al dente stir in asparagus, zucchini and peas. Remove from heat and stir in parsley, parmesan cheese and butter, then season with salt and cracked black pepper.

Serve with shaved parmesan.

Serves 4.