Serves 4

Preparation time: 15 mins

Cooking time: 15 mins (approx)

You’ll need:

• 2 shallots, finely chopped
  
• 500g of arborio rice
  
• 100g of butter
  
• 1.5 litres of vegetable stock
  
• 100ml of white wine (not too dry)
  
• Anglesey salt
  
• Black pepper
  
• 1 lemon, juice and zest
  
• 1 courgette, seeded
  
• 1 bunch of asparagus, peeled clean, tips and stems separated, the stems finely chopped
  
• 1 pack of mange tout, cut into thin strips
  
• 275ml of double cream
  
• 100g of Parmesan cheese, grated
  
• 1 bunch of fresh parsley, finely chopped
  
• 450g of fresh peas

What next:

1. In a large frying pan heat the butter and fry the shallots.
2. Add the rice and heat through in the butter.
3. Add the wine and stir before adding the stock and turning up the heat.
4. Mix well after adding salt, pepper and lemon zest (leaving the juice until a little later).
5. Cook until the rice thickens and absorbs all the liquid (do not overcook the rice).
6. Add the courgettes and asparagus stems and mix well.
7. Add the cream, cheese and mange tout before adding the asparagus tips, fresh peas, lemon zest and parsley.
8. Heat through before serving.