Simon Rimmer served up a tasty asparagus primavera risotto on Sunday Brunch.

The ingredients are: 200g trimmed asparagus, 50g broad beans, shelled, 50g peas, half bulb very finely sliced fennel, 50g shredded spinach, 1 tbs each of chopped mint, parsley, tarragon, 1 diced onion, 1 clove crushed garlic, a good glug of white wine, 50g butter, 350g risotto rice, 1 – 1.5L veg stock and 50g grated parmesan (veggie version if vegetarian).

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.