SPRING VEGETABLE RISOTTO | SA Garden and Home

Ingredients

• 3 litres vegetable or chicken stock
• 250g unsalted butter
• 12 spring onions, finely chopped
• 4 garlic cloves, peeled and crushed
• 200g baby carrots, trimmed and scraped but kept whole
• 800g risotto rice
• 200g asparagus spears, trimmed and cut into 2cm lengths
• 200g frozen peas, blanched in boiling water for a minute, then refreshed
• salt and freshly ground pepper
• 125ml chopped mixed fresh herbs, such as chives, dill, parsley, mint, chervil and tarragon
• 100g Parmesan cheese, finely grated
• wild rocket, Parmesan shavings and edible flowers, to serve