Vegetable risotto

Risotto is comfort food at its best, and you add almost any fresh ingredients you have to hand. This one uses fresh asparagus, baby carrots and young spring peas and beans. Serves 4.

INGREDIENTS

1 litre vegetable stock

100g asparagus tips

100g baby carrots, halved lengthways

200g fresh young peas, shelled

500g baby broad beans, shelled

2 tablespoons olive oil

2 baby leeks, thinly sliced

300g risotto rice

1 tablespoon pesto sauce Salt and pepper to season

25g pine nuts, toasted

METHOD

1) Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes until tender.

2) Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat while heating oil in a large, heavy-based frying pan. Add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.

3) Add 2–3 tablespoons of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the rice is tender – about 20 minutes.

4) Stir in the pesto and season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through.

5) Serve scattered with pine nuts.