Risotto Primavera

Preparation 5 minutes / Cooking 35 minutes Boil 200g peas, 100g zucchini cut into 1cm pieces and 100g asparagus stems cut into pieces for 2-3 minutes until tender. Strain and blitz in a blender with 100g room-temperature mascarpone until vibrant green and smooth. Make the risotto as described but omit the parmesan. Fold through the vegetable purée and crumble or grate over 80g feta. Garnish with coriander or microgreens and serve immediately. Serves 4