Spring risotto

This was a really tasty risotto... plenty of green veg and loads of cheese :-)

Ingredients (serves 2):

a cup full of arborio rice

veg stock (around 300ml)

white wine (around 250ml)

2 garlic cloves, minced

4 mushrooms, sliced

4 spring onions, sliced

1 leek, finely diced

a handful of spring greens, sliced

1/4 cup of peas

8 spears of asparagus, thinly sliced lengthways

1 tbl sp cream cheese

50g grated parmesan

olive oil and butter

salt and pepper

• Fry the garlic, leek, mushrooms and spring onions for 5 minutes or so in a little butter and olive oil.
• Add the rice and stir through thoroughly.
• Add the wine and stock in alternate measures, waiting until the liquid has almost evaporated until you add more. Stir frequently.
• After about 15 minutes, or when most of the liquid has evaporated, taste the rice to check how long it has left until it is just tender.
• When you get to this stage add the spring greens, peas and asparagus and stir through. Continue to cook for another few minutes.
• Add the cream cheese, parmesan and black pepper to taste. You may not want to add salt due to the stock and parmesan being salty themselves.
• Serve immediately.