Sweat of a finely chopped onion until soft in some fry light spray
Add 1 clove of crushed garlic
Pour in 350g risotto rice and gradually add 1.5 litres of vegetable stock. Only add more stock when the rice has absorbed the liquid.
Add the greens, pak choi, asparagus and frozen peas..
When all the liquid is gone from the pan and rice has absorbed it it’s ready.. Add some chopped mint..
Sprinkle some parmesan on top and season with pepper…