Summer Vegetable Risotto

Serves 4
Ingredients
100g Asparagus, trimmed
125g Frozen broad beans
1 Tablespoon olive oil
1 Onion, finely diced
350g Risotto rice
1 Litre hot vegetable stock
125g Dry white wine
0.5 Tablespoon lemon juice
Handful parsley, chopped

Method

1. Boil the asparagus and broad beans in water for 3 minutes. Drain and plunge into cold water, then drain again.
2. Heat the olive oil in a medium saucepan and gently fry the onion until transparent
3. Stir in the risotto rice/and add a ladle of stock. Cook until absorbed, continuously stirring. Continue adding the stock a ladle at a time, stirring each ladle until absorbed, ensuring it doesn't stick to the bottom.
4. When you add the last ladle, also add the asparagus, beans, dry white wine and lemon juice. Simmer for a few minutes. Mix in the parsley and serve.