Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the stock in a pan until simmering. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain.
Melt a knob of the butter with the olive oil in a large, deep frying pan then cook the onion for 8-10 minutes or until softened. Add the rice and keep cooking and stirring for a few minutes until the rice is glossy.
Add the stock a ladleful at a time, stirring, until the rice is just tender (it should have a bite but not be chalky at all). Add all the veg, including the blanched asparagus, and cook for 1 minute. Stir in the remaining butter, pecorino, herbs and lemon zest, season and put on a lid. Leave to sit off the heat for 3 minutes then serve in warm bowls with extra cheese, if you like.
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