Risotto is wonderful, but all that stirring can take up most of your evening. Instead, try this lighter, soupier version, with spring vegetables – it practically cooks itself in less than half an hour.

Serves 4

1 tbsp olive oil
1 tbsp butter
2 leeks, finely sliced
150g risotto rice
1 litre hot chicken stock
200g frozen peas
2 courgettes, finely sliced
Sea salt and black pepper
4 slices of pancetta
2 tbsp parmesan, grated

Heat the oil and butter in a heavy pan and cook the leeks for 5 minutes. Add the rice, stirring to coat. Add the stock, stirring well. Cover and simmer for 15 minutes. Add the peas, courgettes, salt and pepper to the rice, then cook for a further 5 minutes until the rice is tender and lightly soupy. Fry the pancetta in a hot, lightly oiled pan until crisp, place on top, then scatter with parmesan.

TOP TIP

Cooking for a vegetarian?

Add 1 tbsp Marigold Swiss Vegetable Bouillon Powder to 1litre boiling water for a light veggie stock and swap the pancetta for a spoonful of pesto just before serving

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