Green Four Veg Risotto

Peel and finely chop the onion. Peel and crush the garlic. Grate the zucchini. Boil the measured water and dissolve the stock cube in it. 

Heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 6-7 min or until softened. 

Once softened, add the Arborio rice, zucchini and garlic. Cook for 1 min further, stirring to coat the grains in oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. 

Meanwhile, wash the spinach. Trim and roughly chop the asparagus. 

Once the rice grains are 'al dente', add the peas, asparagus and baby spinach. Cook for 3 min further or until the asparagus is tender and the spinach is wilted. 

Finally, stir the pesto, cream cheese and Grana padano through the risotto. Divide among shallow bowls, drizzle with good olive oil (optional) and finish with a generous grind of black pepper.