Dining Out

Spring Vegetable Risotto (serves 4)

200g arborio rice
1 x small onion
1 x stick celery
2ltr veg stock (hot)
1 x handful peas
4 x asparagus spears
Chopped mint
Chopped parsley
100g butter
50ml olive oil
Handful grated Parmesan cheese

In a heavy based pan, place half the butter, oil, onion and celery. Sweat it off on a medium heat. No colour. Once soft, add the rice and stir until all the rice is coated. Now add hot stock little by little until the rice is almost cooked. Add vegetables and cook for 1 more minute. Remove from the heat and add butter, Parmesan and herbs. Let it rest for 3 minutes.
Next is to stir it all together, combining all the flavours. If too thick add a little water to thin down to the right consistency.
Finish with some more Parmesan cheese.