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Spring vegetable risotto

Spring vegetable risotto with barrel-fermented white Rioja

This delicate risotto can be rustled up at short notice with everyday ingredients from the larder and the freezer. It needs no pre-preparation and can be on the table in half an hour.

Take a bottle of chilled white Rioja from the fridge, pour a glass and savour the combination of elegant citrus and fine vanilla flavours.

Serves four
50g butter
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
320g risotto rice
1 litre hot vegetable stock
75g broad beans, thawed if frozen
75g peas, thawed if frozen
2 tbsp chopped fresh mint
2 tbsp freshly grated parmesan
salt and freshly ground black pepper

1. Heat half the butter and the oil in a large, heavy based saucepan. Add the onion and garlic and cook over a gentle heat for 3-5 minutes, until softened, but not coloured. Add the rice and stir to coat in the butter and oil.

2. Add a ladle full of the hot stock and stir to combine with the rice. Simmer until almost all the liquid has been absorbed. Continue adding the stock in this way until you have about a ladle full left. Stir in the broad beans and peas and the remaining stock. Continue cooking until the vegetables are tender and the rice is tender and creamy. Stir in the parmesan, remaining butter and mint and serve straight away.

Cooks tip: If you're using fresh peas and broad beans, blanch them for a minute in boiling salted water before adding them to the risotto.

Serve with
Barrel Fermented White Rioja: elegance

A subtle tang of ripe citrus in the mouth follows on from aromas of toasty vanilla

When to Enjoy
White Rioja is a great choice for chicken and vegetables in creamy sauces. The dash of citrus also enhances the flavours of all kinds of fish and seafood, grilled, fried, and in sauces. Look for the words 'Barrel Fermented' on the label