• 4 cups hot vegetable stock, preferably home made
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 2 Tbs. olive oil
• 1 Tbs. butter
• 1¼ cups risotto rice (do not rinse)
• 3 Tbs. dry white wine
• 4 oz. asparagus spears pr green beans, sliced and blanched
• 2 young carrots, sliced and blanched
• 2 oz. baby button mushrooms
• salt and ground black pepper
• 2 oz. Pecorino or Parmesan cheese, grated

• It is important to follow the steps for making real risotto so that you can achieve the right texture.  First, heat the stock in a saucepan to simmering.
• Next to it, in a large sauce pan, sauté the onion and garlic in the oil and butter for 3 minutes.
• Stir in the rice, making sure each grain is coated well in the oil, then stir in the wine.  Allow to reduce down and spoon in two ladles of hot stock, stirring continuously.
• Allow this to bubble down, then add more stock and stir again.  Continue like this, ladling in the stock and stirring frequently for up to 20 minutes, y which time the rice will have swelled greatly.
• Mix the asparagus or beans, carrots and mushrooms, seasoning  well, and cook for a minute or two more.  Serve immediately in bowls with a scattering of grated cheese.

Makes 6 servings.