Spring vegetable risotto

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients for spring vegetable risotto

1 litre diluted salt-reduced or homemade vegetable stock
1 bunch asparagus, trimmed
100g baby carrots, halved lengthways
200g fresh young peas, shelled
500g baby broad beans, shelled
2 tablespoons olive oil
2 baby leeks, trimmed and thinly sliced
11⁄2 cups (300g) risotto rice
1 tablespoon pesto
2 tablespoons pine nuts, toasted

Note: If fresh peas and broad beans are not in season, use frozen peas and broad beans.

Preparation for spring vegetable risotto

1. Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus, carrots, peas and broad beans and simmer for 4–5 minutes until the vegetables are tender. Remove the vegetables with a slotted spoon and set aside. Keep the stock simmering over a gentle heat.

2. Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.

3. Add 2-3 tablespoons of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, only a ladleful at a time, making sure each is almost completely absorbed before adding the next, and stirring frequently to produce a creamy texture.

4. Once all the stock has been absorbed and the rice is tender (this will take about 20 minutes), stir in the pesto and season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through. Serve in heated soup plates and scatter the pine nuts over the top.

Cook's tips

• If the broad beans are not young, you may need to peel off the opaque white skins of each bean. To do this, blanch the shelled beans, then drain. When cool enough to handle, pinch the beans out of their skins.

• There are many varieties of ready-made pesto on the market. Those that contain parmesan cheese are not suitable for strict vegetarians.