Ingredients

70g Arborio risotto rice

30g butter

15 ml olive oil

3g (or one clove) fresh garlic, chopped

15g green beans, diced

15g fresh spinach, cut

15g onion, chopped

15g fresh asparagus, diced

20g parmesan cheese, grated

250 ml vegetable stock (warm)

10g cherry tomato

A few small whole basil leaves

Salt and pepper to taste

Method

Heat the olive oil in a large saucepan. Add the onion and garlic. Sauté over a low heat for 5-6 minutes.

Add the risotto rice to the pan. Stir until the grains start to swell and burst, then add vegetable stock and mix well.

Continue stirring as the risotto cooks for a further 25 minutes, at which time the rice should be al dente and the risotto should have a moist and creamy appearance.

Gently stir in the green beans, fresh spinach and asparagus. Add butter and parmesan cheese.

Remove from the heat and taste for seasoning. Garnish with a few basil leaves and cherry tomato. Serve hot.

This recipe serves two. It comes from Marina Akhmedova, the Mediterranean Chef at Al Raha Beach Hotel