Creamy Zucchini and Sundried Tomato Risotto

Method

• Heat a little oil in a large skillet. Bring a large pan of water to boil, add the vegetable stock and reduce to barely a simmer.

• Finely chop the onion and add to the skillet, along with a little salt and pepper. Sweat until soft. dice the zucchini and add to pan and cook until just beginning to soften. Mince the garlic cloves and add to pan, season, and sweat for several minutes until the garlic begins to exude an aroma.

• Stir in the risotto rice and let it absorb the flavors for a minute or two before ladling in the stock, just covering the rice. Simmer gently until the stock is completely absorbed before ladling in more, stirring frequently. You may not need to use all the stock so remember to taste your rice once it begins to look plump – it should be al dente in texture.

• Roughly chop the sundried tomatoes and add to the pan along with the chili flakes. Pour in the soy cream and stir through. Check for seasoning and allow the cream to heat through before serving.

• For the asparagus spear simply coat them in extra virgin olive oil and seasoning. Griddle for around 10 mins on a heated griddle pan. Serve on top of the risotto before finishing with a final drizzle of olive oil and a smidge more sea salt.