Risotto alla primavera (spring vegetable risotto) -Veneto / Toscana – Living a Life in Colour

Ingredients

• 1.5 litre vegetable stock
• 30 mls extra virgin olive oil
• 40 grams butter
• 1 onion , peeled, ends removed and finely chopped
• 1 carrot , rinsed, peeled, ends removed and finely chopped
• 1 celery rib, washed, strings removed, ends removed, and finely chopped
• 5 grams flat-leaf parsley , washed, dried, stems removed and leaves finely chopped
• 80 ml white wine
• 350 gms risotto rice
• 150 gms peas (shelled) and / or broad beans (shelled, and outer skin removed)
• 25 grams (3 tablespoons) Parmigiano-Reggiano cheese plus more for serving
• Sea salt
• Black peppercorns , freshly ground