No plate of food shouts springtime as deliciously as this one – although you can, of course, make it with frozen veg any time of the year. Good-quality stock is key so try to use home-made rather than ready-made.
Bring the vegetable stock to a simmer in a large pan. Cut each asparagus spear into
Heat the oil in a large pan and gently fry the shallots for 3 minutes, or until soft but not coloured. Add the rice and stir for 1 minute to lightly toast and coat in the oil. Add the vermouth or wine and stir until evaporated. Set the timer for 20 minutes and start to add the stock,
After 15 minutes, stir the vegetables into the rice and continue to add the stock as before. Taste the rice – the mixture should be quite wet and the grains tender but retaining some bite. When cooked, remove from the heat and stir in the lemon zest, mint and parmesan cheese. Taste for seasoning, then leave to rest with the lid on for 2 minutes. Give the rice a good stir before ladling into bowls. Serve drizzled with olive oil.
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