Making a risotto can be quite therapeutic as you gently stir and watch the rice transform into a creamy delight.

By adding a selection of fragrant spring herbs and a touch of lemon you celebrate with a bowl of spring flavours and tastes.

Serves 4-5

Ingredients

2 Tbsp olive oil

100g butter

1 onion, finely diced

½ leek, finely sliced

1 stick celery, finely diced

450g risotto rice

250ml dry white wine

1 litre hot vegetable stock

100g freshly grated parmesan or pecorino cheese

Handful parsley, mint, chives, marjoram, dill, rocket leaves roughly chopped

Salt and cracked pepper

Method

Heat the oil and half the butter in a large heavy-based pan. Fry the onions, leeks and celery gently for 8 minutes, without colouring. Add the garlic and rice and cook, stirring, for 4 minutes or until the rice is lightly toasted.

Turn the heat up slightly. Add the wine and a light squeeze of lemon juice.  Reduce the heat and simmer until absorbed, then add the stock a ladle at a time, stirring constantly.

After 20-25 minutes, when the rice is almost cooked. Cook for another 3-4 minutes. The rice should be cooked, but with some bite.

Add the rest of the butter and the cheese. Season. Stir well, turn off the heat, cover and leave for 5 minutes.

Stir in the herbs, lemon zest and a little more lemon juice.

Serve with plenty of freshly grated parmesan cheese.