Tony’s asparagus and pea risotto recipe combines seasonal green vegetables with creamy risotto rice. Find out what else went on when Come Dine With Me went to Newport
1. Heat the oil in a large saucepan and very gently fry the garlic for 2 minutes until softened but not coloured. Add the spring onions and cook for 2 minutes more without allowing the garlic to brown, stirring occasionally.
2. Add the rice and toss in the oil until coated. Stir in the asparagus, peas and herbs. Gradually add the stock - a ladleful at a time - and cook until the liquid has been absorbed before adding more, stirring constantly.
This is also good served with a sprinkling of nutritional yeast flakes (not brewers yeast!). Marigold Engevita flakes are available from good health stores.
3. Cook until the rice is softened, but still retains some bite, and the stock has made a very moist, almost sloppy sauce. Season to taste and serve topped with plenty of freshly ground black pepper.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
See how the pros do it with recipes from Nigella, Gordon, Jamie & Hugh
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