Summer risotto
Ingredients
- 450ml vegetable stock, made wth half a stock cube
- 4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4
- 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 85ml risotto rice
- 3 tbsp white wine (keep the rest of the bottle chilling)
- small handful of freshly grated parmesan (or vegetarian alternative)
- small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve
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