This is such a simple meal that tastes delicious, it is light, healthy and tasty all at once. You don't have to stick to the vegetables used here, I just think they provide a nice mixture of flavours. I called it spring risotto, because the vegetables are at their best in late spring (May / June time). The quantities shown in this recipe serve 2 as a main meal.

Ingredients

• 1 Onion, chopped
• 2 cloves Garlic, finely chopped
• 150g Arborio rice
• 50ml White wine
• 500ml Vegetable stock, warmed
• 75g Asparagus spears, cut into 2cm lengths
• 75g Mange-tout, halved
• 1 tbsp Fresh parsley, chopped
• 50g Parmesan cheese, grated

Method

1. Lightly fry the onion and garlic until the onion has softened and started to brown.
2. Add the rice and stir over a low heat for 2 minutes.
3. Add the wine to the rice and boil until the wine has evaporated, stirring frequently.
4. Add a small amount of the stock, and boil until reduced.
5. Keep adding stock in small amounts and evaporating it, stirring frequently for 15 minutes.
6. Add the asparagus and remaining stock and boil for 10 minutes.
7. Add the mange tout and boil until the stock has evaporated, stirring frequently.
8. Add the parsley and half the parmesan cheese and mix well.
9. Serve immediately with the remaining parmesan sprinkled over the top.