Vegetarian Risotto Recipe - Great British Chefs

Ingredients

• 150g of onion, very finely chopped
• 130g of leek, very finely chopped
• 200g of carrots, very finely chopped
• 4 garlic cloves, peeled and crushed
• 500ml of white wine
• 12 pink peppercorns
• 2 star anise
• 8 parsley stalks
• 2 sprigs of fresh tarragon
• 2 sprigs of fresh coriander
• 1 bay leaf
• 1.4l water
• 2 tsp coarse sea salt
• 1 large onion, finely chopped
• 1 red pepper, deseeded and finely chopped
• 2 garlic cloves
• 350g of Arborio risotto rice
• 150ml of white wine, optional
• 1 carrot, chopped
• 100g of asparagus, tips only, or finely diced courgettes
• 150g of frozen garden peas, cooked
• 40g of butter, cubed
• 40g of Parmesan, grated, plus some shavings to garnish
• edible flowers, to garnish
• 30ml of olive oil, or vegetable oil
• salt
• pepper