Heat the stock in a small saucepan over a medium heat until it comes to the boil. Reduce to a simmer.
Meanwhile heat 2 tbs of butter and the olive oil in a large sauté pan. Add leek and onion and cook for 5 minutes, or until soft.
Add crushed garlic and remaining butter and cook for another 3-4 minutes.
Add rice and stir to coat. Season with salt and pepper.
Keeping the rice on a medium heat, add the simmering stock one ladle at a time. Keep stirring until all the liquid has been absorbed, and then add another ladleful. If you add too much stock at once the risotto won’t be as creamy. Repeat the process, ladle by ladle until all the stock has been used – this process should take around 20 minutes and the rice should be soft but still have a little bite to it.
When rice is cooked stir through zucchini, asparagus and peas.
Remove from the heat and add the ricotta in dollops, stirring gently to combine. Top with mint leaves, lemon cheeks and freshly ground pepper.
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