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Ingredients
- 1 cup (155 g/5 oz) frozen peas
- 155 g (5 oz) thin asparagus, cut into short lengths
- 1 litre chicken stock
- 60 g (2 oz) butter
- 2 tablespoons olive oil
- 1 carrot, finely diced
- 1 red onion, chopped
- ½ celery stick, diced
- 1 zucchini, finely diced
- 250 g (8 oz) arborio rice
- ½ cup (50 g/1⅔ oz) grated Parmesan
Method
1. Cook the peas and asparagus in boiling water for 1–2 minutes, then drain and set aside.
2. Put the stock in a pan and maintain at simmering point. Heat the butter and oil in a heavy-based pan. Add the carrot, onion, celery and zucchini and stir for 2–3 minutes. Remove half the vegetables; set aside. Add the rice to the pan; stir for 1–2 minutes until well coated.
3. Add ½ cup (125 ml/4 fl oz) hot stock; stir over low heat until absorbed, then add more stock. Repeat until all the stock has been added and the rice is tender and creamy (25–30 minutes).
4. Stir through the Parmesan, peas, asparagus and reserved vegetables. Serve at once, with extra Parmesan, if liked.
