Risotto Verde - Filippo Berio

Ingredients

• 2 tbsp Filippo Berio Mild & Light Olive Oil
• 1/2 onion, diced
• 1 celery stick, diced
• 2 garlic cloves, chopped
• 300g risotto rice
• 75ml white wine
• 1L hot vegetable stock
• 100g spinach
• 50g broad beans, blanched and podded
• 50g frozen peas
• 50g parmesan cheese
• 2 tbsp mascarpone
• 1 lemon, zest and juice
• Filippo Berio Extra Virgin Olive Oil to drizzle
• Garnish with edible flowers or micro herbs such as borage, micro basil, purple basil and oregano flowers for colour.