CREAMY GARDEN VEGETABLE RISOTTO

Method:

1. In a pan gently cook the vegetables – apart from spinach - until softened but not brown.
2. Add seasoning and water. Cover and bring to the boil, simmer and cook for 20 minutes, and leave to rest. Strain juices and keep for stock.
3. In a hot pan sweat off the shallots and add the rice and wine and gradually reduce. Add stock a little at a time until rice is cooked al dente.
4. Fold in the mascarpone, Parmesan cheese and spinach. Add black pepper to taste and serve.

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