2 shallots - finely chopped
500g/2lb oz of Arborio rice
100g/3

METHOD

In a large frying pan heat the butter and fry the shallots. On a low heat add the rice and heat through. Add the wine and stir before adding the stock and turn up the heat. Mix well after adding salt, pepper and lemon zest cook until the rice thickens and absorbs all the liquid. Add the courgettes, cleaned and chopped asparagus stems and mix well. Add the cream, parmesan and mange tout, stir before adding the asparagus tips, fresh peas, lemon zest and parsley. Heat through before serving.

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