Method

1. Place a deep pan onto medium-high heat. When hot, add 2 Tbsp olive oil, followed by the asparagus. Cook, stirring for two minutes. Add the snow peas, cook for a further one minute. Add the peas, cook a further one minute. The vegetables should be bright green and still quite crisp. Season with a good pinch of salt, then transfer the par-cooked vegetables to a bowl and set aside till needed.

2. Return the pan to medium-low heat. Add the remaining 2 Tbsp olive oil and the onion. Cook, stirring frequently, for 3 – 4 minutes, until onions are translucent.

3. Add the garlic, cook for a further one minute until fragrant.

4. Add the rice and sauté for another minute, to lightly toast the grains and to coat them in oil.

5. Start adding the stock, 1 – 2 ladlefuls at a time, stirring frequently between additions and waiting till the liquid is mostly absorbed before adding more. Make sure you scrape the base and sides of the pan well while stirring throughout, so as to prevent any rice from sticking.

6. Keep adding more stock until the rice is creamy and tender but still al-dente. This process should take 20-25 minutes, and you might end up using anywhere between 4 – 8 cups of liquid. If you run out of stock, simply continue with hot water.

7. Add the lemon zest, lemon juice and butter and stir till dissolved.

8. Add the cooked green vegetables to the pan and stir to distribute and warm through.

9. Taste and adjust seasoning, then serve immediately in bowls, topped with plenty of grated parmesan