INGREDIENTS

• 2 tbsp Olive Oil
• Bunch of Spring Onions, finely chopped
• 1 large Celery Stick, finely chopped
• 300g bunch Asparagus, stalks finely sliced and tips kept aside
• 1-1.25 litres Chicken or Vegetable Stock
• 350g Risotto Rice
• 200ml Dry White Wine
• Bunch fresh Mint, finely chopped
• 3 tbsp Extra-Virgin Olive Oil
• Grated zest 1 Lemon
• 200g frozen Peas
• 50g Butter
• 80g Pecorino or Parmesan, grated

Method

1. Heat the 2 tbsp Olive Oil in a large, heavy-based pan and fry the chopped white part of the Spring Onions, Celery and Asparagus stalks on a low heat until softened (about 10 minutes).
2. Meanwhile, put the Stock in a pan and gently heat until hot but not boiling. Keep warm on a low heat.
3. Stir the Rice into the Vegetables and coat the grains in the oil, then cook for 1-2 minutes more. Increase the heat and add the Wine, cook until most of the Wine has evaporated. 
4. Start adding the Stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the Rice. (This should take around 20 minutes.)
5. While the Rice is cooking, chop the reserved Green part of the Spring Onions and mix in a bowl with the Mint, Extra-Virgin Olive Oil and Lemon Zest. Add Salt and Pepper to taste. 
6. If the Rice is still hard after it has absorbed a litre of Stock, stir in a little more. As the Rice is starting to become tender, about 5 minutes before the end of the cooking time, stir in the Asparagus tips and Peas, then cook until the Rice is tender.
7. Stir in the Butter and Cheese, taste, season and serve with the Spring Onion and Mint mix for spooning over.