2 shallots finely chopped
500g Arborio rice
100g butter
1.5 ltr vegetable stock
100ml white wine (not too dry)
Anglesey salt & black pepper
1 lemon, juice and zest
1 de-seeded courgette
1 bunch asparagus, peeled, tips and stems separated, stems finely chopped
1 packet mange tout, cut into thin strips
275ml double cream
100g grated Parmesan cheese
1 bunch fresh parsely, finely chopped
450g fresh peas

METHOD

In a large frying pan heat the butter and fry the shallots. Add the rice and heat through in the butter. Add the wine and stir before adding the stock and turning up the heat. Mix well after adding salt, pepper and lemon zest (leaving the juice until a bit later). Cook until the rice thickens and absorbs all the liquid (do not overcook the rice)

Add the courgettes and asparagus stems and mix well. Add the cream, cheese and mange tout before adding the asparagus tips, fresh peas, lemon zest and parsley.

Heat through before serving.

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