Jack Stein served up a spring risotto in a Risotto Masterclass on Steph’s Packed Lunch.

The ingredients are: 1 litre vegetable stock, warmed, 2tbsp olive oil, 1 onion, peeled and chopped, 1 garlic clove, peeled and finely chopped, 200g risotto rice, 50ml white wine, 200g frozen peas, 50g mascarpone cheese, 25g unsalted butter, 50g parmesan, grated, Pea shoots, to garnish (optional), Salt and pepper.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.