Vegetarian Risotto Primavera

• 1.2 liters Vegetable stock
• 250 g Asparagus
• 250 g Courgette
• 2 medium Shallot
• 1 tbsp Olive oil
• 50 g Unsalted butter
• 320 g Arborio rice
• 150 ml Dry White Wine
• 150 g Green peas
• 60 g Parmesan
• 1 medium Lemon

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Trim the asparagus and cut into bite-size pieces. Cut the courgette into small dice and finely chop the shallots.
2. Heat the olive oil and half the unsalted butter in a large pot over a medium heat. Add the shallots and cook for 4 to 5 minutes until soft but not coloured. Stir in the arborio rice and cook for 1 to 2 minutes until the grains look slightly translucent at the edges.
3. Pour in the dry white wine and stir until it has almost completely evaporated. Add a ladleful of hot stock and stir gently until absorbed. Continue adding stock a ladle at a time, stirring often, for 15 to 18 minutes until the rice is tender with a slight bite and the risotto looks creamy.
4. Stir in the asparagus and courgette and cook for 4 to 5 minutes until the asparagus is tender and the courgette is just cooked. Add the green peas and cook for 1 to 2 minutes until hot through. If the risotto looks tight, loosen with a splash more hot stock.
5. Take the pot off the heat and stir in the remaining unsalted butter. Finely grate in the parmesan, then squeeze in the lemon juice to taste. Rest for 2 minutes, then serve while glossy and gently flowing.

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