The most simple yet tasty dish, minimal ingredients, quick and tasty. Lovely for a summers day. Veggie and can be #vegan see notes below.

• 1 tbsp. Olive oil
• 50g butter
• 1 onion, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves, crushed
• 1 lemon
• Handful of mint, chopped finely
• 1 tsp. chilli flakes
• ½ tsp. turmeric powder
• 1.5 cups of risotto rice
• 1 large glass of white wine
• 1 pint vegetable stock
• Sea salt & cracked black pepper
• 50g grated Parmigiano Reggiano

• Heat half of the butter with the oil and sauté the onions and celery slowly, to be soft and tender, not browned.
• Add garlic, the zest of the lemon and mint, stir then add a teaspoon of chilli flakes and half a teaspoon of turmeric for colour.
• Cook for another minute or so then add rice.
• Coat the rice in the oil and flavours & sauté until it becomes a little translucent, then add white wine.
• Reduce this down and add the juice of half of the lemon and slowly add veggie stock, stirring as it absorbs the liquid.
• Season with salt and pepper.
• Cook until the rice is al dente and liquid are reduced. I used just over a pint of stock.
• Add the rest of the butter and grated Parmigiano Reggiano, cover for a few minutes then stir it through the risotto.  
• The risotto should become creamy and silky.
• Serve with a drizzle of EVOO, extra mint leaves, and chilli flakes. I also sprinkled over more Parmigiano..
• To make vegan, swap the butter for Vegan butter and swap the Parmigiano Reggiano for nutritional yeast, it will work well in this.