Step 1

Heat the olive oil and 20g butter in a large saucepan over a medium-high heat until the butter foams. Reduce heat to mediumlow, add the leek and garlic and stir for 6-8 minutes until tender and translucent.

Step 2

Add the rice. Stir for a minute or so to toast the rice and coat it in oil, then add the vermouth or wine and bring to the boil.

Step 3

Add the hot stock, one ladleful at a time, stirring until each ladleful is absorbed before adding the next. Stir for 10-15 minutes until the rice is almost tender.

Step 4

Add peas, sugar snap peas, asparagus and zucchini, and stir to combine. Cook for 1-2 minutes until bright green and tender, then stir through the baby spinach to wilt. Stir in the grated parmesan and remaining butter to combine.

Step 5

Serve hot, scattered with thyme, mint and lemon zest.