Ingredients (try to use organic)

Serves 4

• Olive oil

• Corn on the cob or frozen corn if not in season

• 800ml stock (veg or chicken)

• 1 stick celery

• 1 brown onion

• 2 cloves garlic, finely chopped

• 200g risotto rice

• 250ml white wine

• 60g grated parmasan

• knob of butter

Inspired by Anna Jones

Method

1. Heat the olive oil in a deep pan

2. Add the celery, onion and garlic. Gently fry on a low heat for 10-15 minutes, until everything is soft but not brown.

3. Turn the heat up and add the rice, stirring for a few minutes to coat.

4. Now add the wine and let it evaporate.

5. Turn the heat down to medium-low and start adding your stock a ladleful at a time. If you have homemade stock it makes it extra delicious. Allow each ladleful to be absorbed before adding the next. Keep stirring it the whole time - approach it like a meditation!

6. Add the corn about half way through (if using frozen you can blanche it first, if using cob, cut the corn off before adding!) and then keep stirring in the remaining stock. It will probably take about 25-30 minutes altogether.

7. When the rice is cooked remove risotto from the heat and stir in the cheese and butter, and salt & pepper.

8. Put a lid on and leave it to rest for a minute or two before serving.

I like to serve with a rocket salad. You could even have it as an accompaniment to roast chicken.

Enjoy! L x