ITALIAN VEGETABLE RISOTTO

55g/2oz butter

1 onion, finely chopped

1 garlic clove, crushed

280g/10oz Arborio or Risotto rice

400g/14oz mixed fresh vegetables, such as asparagus, diced red pepper, baby corn, button mushroom slices, tiny broccoli spears, courgette, mangetout

salt and black pepper

2 tablespoons chopped fresh herbs, such as parsley or thyme

1. Melt 25g/1oz butter in a large pan over a low heat
2. Add the onion and garlic and cook for about 5 mins, stirring occasionally until soft but not brown.
3. Add the rice and cook, stirring, for 2 mins.
4. In another pan, keep the stock hot. Using a ladle, add about 150ml/¼ pt hot stock and simmer the rice gently, stirring frequently, until the liquid has been absorbed.
5. Continue adding the stock in this way and cooking (about 10 mins) until the rice is almost tender.
6. Stir in the vegetables and continue cooking gently for about 5 mins until the rice and vegetables are tender, virtually all the stock has been absorbed and the mixture is creamy.
7. Season to taste and stir in the herbs and remaining butter before serving.