Eleanor’s vermouth and green herb risotto

Ingredients

2 onions, 3 celery stalks, 2 garlic cloves, chopped 2 sprigs of thyme 300g risotto rice 100ml vermouth Grated parmesan plus rind 3tb double cream 1l chicken stock Spinach Mint, parsley and marjoram 1 lemon 400g peas 100g butter 3tb olive oil Salt and pepper

Method

(Serves 6) Blanch spinach and peas. Blend with herbs and salt and pepper to a rough puree. Heat stock. Fry onion, celery and thyme with a little salt until soft in butter and oil. Add garlic and sweat until golden. Turn heat up and add rice, stirring. When it goes translucent, add vermouth and stir. Then add stock, a ladle at a time, stirring. Tuck parmesan rind in with rice. In 25 mins, the rice should be al dente. Stir in puree with cream, lemon zest and juice, as well as salt and pepper. Cook for three minutes before stirring in parmesan and a drizzle of oil.