James Martin garnishes this fresh spring risotto with sautéed lemon segments for added zing.
Heat the butter in a large pan and gently fry the shallots for a few minutes to soften. Meanwhile bring a pan of vegetable stock to the boil and leave to simmer while you cook the risotto.
Add the risotto rice to the shallot pan and stir to coat the grains in the butter. Pour in a generous splash of white wine and cook out for a minute.
Pour in a little vegetable stock and cook, stirring until the stock is absorbed. Continue this process, adding a ladleful of hot stock as necessary, for 10-12 minutes.
Stir in the fresh peas and finely sliced artichoke hearts to the risotto and continue to cook for another 5-6 minutes, adding more stock as you go.
Once the risotto is cooked but still al dente, stir in the mascarpone. Take off the heat and add a squeeze of lemon juice to taste. Season with salt and pepper and stir through the parmesan.
To serve: in a separate pan, heat a little olive oil and gently fry the lemon segments with the shallot and artichoke slices for a few minutes. Stir in the handful of parsley and season.
Spoon the risotto onto serving plates. Scatter the lemon, shallot and artichoke mixture on top and finish with a little extra grated parmesan.
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