Herby greens & pecorino risotto

n Serves 2 n Prep 10 n Cook 40 mins

900ml vegetable stock

125g asparagus spears, cut

into 2-3 pieces each

25g butter

1 tbsp olive oil

1 onion, finely chopped

150g risotto rice

75g peas (fresh or frozen)

50g baby spinach, chopped

40g pecorino or vegetarian alternative,

grated, plus extra to serve (optional) 1 tbsp finely sliced chives

1 tbsp chopped mint

1 lemon, zested

1 Heat the stock in a pan until simmering, then cook the asparagus in the stock for 30 seconds. Remove to a colander with a slotted spoon and drain.

2 Melt a knob of butter with the oil in a large, deep frying pan and cook the onion for 8-10 mins. Add the rice and cook, stirring, for 2 mins until the rice is glossy.

3 Add the stock a ladleful at a time, stirring until the rice is just tender (it should have a bite, but not be chalky). Add the veg and asparagus and cook for 1 min. Stir in the rest of the butter, the pecorino, herbs and lemon zest. Season and cover. Remove from the heat and let stand for 3 mins, then serve in warmed bowls with extra cheese, if you like. PER SERVING 620 kcals, fat 25g, saturates 11g,

carbs 76.3g, sugars 10g, fibre 9.5g, protein 17g, salt 2.3g

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