Summer risotto

Method
Prep:10min  ›  Cook:35min  ›  Ready in:45min 

1. Melt the butter in a large heavy-based saucepan over a medium heat. Add the onion and sauté for 3 minutes until just soft, then stir in the rice and sauté for 2 minutes until the rice is opaque.
2. Pour in the wine and continue cooking for 3 minutes or until the wine has reduced by half. Now start to add the stock, about 125ml at a time, stirring almost continuously, gradually adding more of the stock as it is absorbed, until you've used about 500ml of the stock.
3. Stir in the asparagus stems and another 125ml stock and cook, stirring constantly, until the stock is absorbed. Now add the courgettes, asparagus tips and a further measure of stock.
4. Continue cooking, stirring constantly and gradually adding the remaining stock. Add the peas with the last measure. By the time all the stock is absorbed, the rice should be creamy and tender but still firm. Remove from the heat and stir in the Parmesan. Season to taste, then serve immediately, sprinkled with chopped parsley or snipped chives.

COOK SMART

If you have a can or jar of artichoke hearts in the cupboard, drain and cut them into quarters, then add them to the risotto with the onion.