You can use any green veg that you have in the fridge: mange tout, sugar snaps, peas all work well.
1l (1 3/4 pints) vegetable stock
2 tbsp olive oil
1 tbsp butter or margarine
1 large onion, peeled and finely chopped
4-5 sticks of celery, trimmed and finely chopped
600g (1lb 6oz) risotto rice
3x 50ml shots of gin
Salt and ground pepper
Large punnet of mushrooms (any kind)
200g (7oz) sugar snaps, mange tout, asparagus, peas, blanched (boiled for 2 mins then plunged into cold water)
Heat the stock in a large saucepan and keep at a low simmer. In a separate pan, heat the olive oil and butter, add the onions, garlic, celery and mushrooms and fry very slowly for about 15 minutes without colouring.
Add the rice and turn up the heat. Keep stirring. After about 1 minute it will look slightly translucent. Add the gin and keep stirring until absorbed.
Gradually ladle in the stock and turn down the heat to a simmer so that the rice doesn’t cook too quickly on the outside. Allow each ladleful to be absorbed before adding the next. This will take around 15-20 minutes. Carry on adding the stock until the rice is soft with a slight bite.
Add the blanched green veg and cook for a minute until warmed through.
Serve with grated parmesan to taste.