Name: No-Stir Spring Risotto
Prep time: 5 min
Cook time: 30 min
Yield: 2
Ingredients: 125g (1 cup plus 1 tbsp) risotto rice; 1 vegetable or chicken stock cube; 1 courgette (zucchini), diced; 125g (4½ oz) asparagus, cut into 4cm (2in) lengths, woody ends removed; 60g (¼ cup) frozen or fresh peas; A knob of butter; 5 spring onions (scallions), finely sliced; 1 garlic clove, peeled, grated; Finely grated zest and juice of 1 lemon; 2 tbsp parmesan or pecorino, plus extra to serve; Freshly ground black pepper

VMG Recipes