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  • 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.