Step 1

Place the stock and 1 1/2 cups water in a saucepan over high heat. Bring to a simmer and reduce heat to low.

Step 2

Heat the butter in a large heavy-based saucepan over medium heat. Add the garlic and cook for 2 minutes before adding the rice. Cook for another minute then add 1 cup of the stock mixture. Cook, stirring, until the liquid has absorbed. Keep adding the stock mixture, one cup at a time. Cook, stirring, for around 20 minutes or until rice is just tender and the risotto has thickened slightly.

Step 3

Add zucchini, cook for 3 minutes then stir through the corn and snow peas. Cook for another 3 minutes. Add the lemon juice, mint, salt and pepper and continue cooking for another minute. Divide risotto among serving bowls and serve immediately.