- 400–500 g mix of asparagus tips, Tenderstem broccoli, sugar snap peas and thinly shredded leeks
- Olive oil, for frying
- sea salt and freshly ground black pepper, to taste
- 1 T butter
- 315 g risotto rice
- 2 cloves garlic, crushed
- ½ cup dry white wine
- 3–4 cups good-quality vegetable or chicken stock
- 1⁄3 cup cream
- 50–60 g Grana Padano cheese, grated
Working in batches, stir-fry the vegetables in 1–2 T olive oil in a wide heavy pan until starting to wilt. Set aside and season lightly. Remove the pan from the heat and allow to cool.
Heat 1 T olive oil and 1 T butter in the pan. Stir in the rice, making sure it’s evenly coated in oil and butter. Stir in the garlic, then pour in the wine and stir until absorbed.
Add a few ladles of stock and stir until absorbed over a fairly high heat. Repeat, gradually adding the stock, until the rice is tender and swollen. It should take about 20 minutes. Turn off the heat.
Spoon over the cream, then add the vegetables and cover tightly. Allow to stand for a few minutes. Check the seasoning, sprinkle with cheese and serve immediately.
Chef's note: “This vegetable risotto also makes a substantial side to grilled fish or chicken. Or top it with pancrisped prosciutto or streaky bacon.”