Marco Pierre White's spring vegetable risotto recipe

Directions

1. 1
   First make your stock by dissolving the cube/pot in 500ml of boiling water, stirring until thoroughly dissolved.
2. 2
   Heat the olive oil in a heavy-based saucepan or casserole dish.
3. 3
   Add in the shallot and orange pepper and fry very gently for 3 minutes, stirring often, so that it softens but without browning at all.
4. 4
   By doing this you're removing the water content of the vegetables and allowing their natural sweetness to come out.
5. 5
   Add in the risotto rice, and mix in thoroughly, coating with the olive oil.
6. 6
   Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity.
7. 7
   Work your rice as it cooks, to ensure even cooking.
8. 8
   Working your rice is a very important part of cooking risotto properly.
9. 9
   Add in around 100ml of the stock and stir in the carrots and broad beans.
10. 10
    Cook, stirring for 3 minutes more, then add in another 100ml of the stock and cook stirring for 3 minutes more.
11. 11
    Lastly, add in another 100ml and cook stirring for 3 minutes more.
12. 12
    Add in the asparagus and courgettes, together with the remaining stock and cook, stirring and working the rice, until the rice is tender, for around 4-6 minutes.
13. 13
    Once the rice is cooked to your taste, mix in the peas and remove from direct heat.
14. 14
    Sprinkle in the parmesan and add in the butter in pieces, allow to stand for a few seconds to allow the parmesan and butter to melt, then mix in thoroughly.
15. 15
    If you don't like Parmesan, then don't add any.
16. 16
    It's your decision.
17. 17
    Serve at once.