Spring vegetable risotto

Chop the shallots; keep the chicken stock at a simmer.

In a shallow, wide pan heat olive oil with a little butter; add the shallots and cook until soft and translucent.

Add the chopped garlic and cook about a minute to cook out the raw flavour.

Add the unrinsed arborio rice and let it toast in the oil with the shallots for about a minute.

Add the white wine and let the rice absorb it.

Add stock a ladleful at a time on medium-low, adding the next only when no liquid runs into the gap when the rice is parted; continue about 22 minutes.

Meanwhile dice the zucchini, trim and cut the asparagus, and finely chop the spinach.

Saute the zucchini and asparagus in olive oil in a skillet until slightly coloured but still tender-crisp.

Taste the rice and season with a pinch of salt.

Add the raw peas so they cook a few minutes in the liquid; add the sauteed vegetables.

About three minutes before the rice is done, add another ladleful of stock.

Add a little more stock, about two tablespoons of butter in slivers and the Parmigiano Reggiano; turn off the heat, cover and leave untouched about five minutes.

Stir in the spinach to wilt, then the mint and grated lemon zest.

Serve with more parm and black pepper on top.