Summer Risotto - 621 Ferments

Ingredients

• 150 g risotto rice (such as carnaroli or arborio)
• 1 shallot, finely chopped
• 1 tbsp olive oil
• 80 ml dry white wine
• 1½ tbsp mushroom garum
• 750 ml vegetable stock, kept warm
• 150 g green asparagus
• 100 g green peas (frozen or fresh)
• 30 g Parmesan cheese, finely grated
• 1 tbsp butter
• Handful of watercress
• Zest of ½ lemon
• Freshly ground black pepper