LLOYD'S RISOTTO PRIMAVERA

• 1 small onion, finely diced
• 2 sticks of celery, finely diced
• 2 cloves of garlic, finely chopped
• olive oil
• 400g risotto rice, preferably Vialone Nano
• 1 large glass of white wine
• 1 litre of hot vegetable stock, preferably homemade
• 1 handful of peas
• 1 handful of fresh broad beans, blanched and outer shell removed
• 1 small bunch of asparagus, blanched and outer shell removed
• 1 courgette, sliced
• 200g pecorino cheese, grated
• 1 bunch of fresh mint, finely chopped
• 75g butter
• sea salt and freshly ground black pepper
• some pea shoots to finish
• good quality olive oil

Sweat the onion, celery and garlic with a tablespoon of olive oil in a deep wide pan for around 5 minutes or until soft and see-through. Add the rice and cook until very hot and translucent.

Next, add the wine and cook until the liquid is totally absorbed, then start adding the hot vegetable stock, a ladle-full at a time (or just enough to cover the rice) until each has reduced. Make sure you don't stop stirring! When the risotto is about 5 minutes from being done (this should take around 20 minutes) add the peas, beans, asparagus and courgette.

Once cooked, but still with a little bite, take the pan off the heat and add the cheese (reserving a little for serving), mint, butter and seasoning. Put the lid on the pan and leave to rest for 2 to 3 minutes.

Give the rice one last vigorous stir to make it creamy, divide between your plates and top with the pea shoots, the remaining pecorino and a nice drizzle of olive oil.