Spring Vegetable Risotto

Serves 4
Preparation and cooking time 1 hour'ish

Ingredients:

• 1 litre (1.3/4 pints) vegetable or chicken stock
• 75ml good olive oil
• 2 onions, finely chopped
• 1 tsp soft thyme leaves
• 2 garlic cloves, finely chopped
• 375g Arborio rice
• 2 carrots, peeled and diced
• 4 new potatoes, peeled and diced
• 115g podded broad beans
• 115g frozen peas
• 1 leek, washed and finely shredded
• 3 tomatoes, deseeded and diced
• 2 handfuls of baby spinach
• 55g of grated Parmesan cheese
• 55g unsalted butter
• 1 tblsp Mascarpone cheese
• salt and black pepper to taste

Method:

1. Heat the stock to simmering point
2. In a large pan, heat the oil and add the onions, thyme and garlic. Cook gently for 8-10 minutes
3. Add the rice, carrots and potatoes and stir well to coat with olive oil; cook for 3 minutes
4. Begin to add the hot stock, a little at a time. During this time stir continuously over a moderate heat.
5. When the rissoto is nearly ready, about 14 minutes, fold in the remaining vegetables. Cook until the spinach has wilted
6. Just before serving, fold in the Parmasan cheese, butter and Mascarpone.
7. Serve immediately.