Heat vegetable oil gently in large pan over a medium heat. Add the onion and garlic to the pan and cook for 2 or 3 minutes until starting to soften but not brown. Add risotto rice into the pan and stir round to coat all the rice. It should go slightly transparent at the edges of the grains.
Add in enough water to only just cover the rice, bring to the boil and keep stirring. When the water has evaporated, add more water until the rice is just covered and the bouillon powder; keep stirring. Again, when water has evaporated, add a little more boiling water and keep stirring. Keep on adding water as above until the rice is almost cooked (about 10 minutes).
As rice is starting to approach being ready, add in peas and broad beans, with a little more water if needed and keep stirring for a couple of minutes.
Then add the chopped asparagus and grated courgette, with a little more water if needed. Keep stirring for another couple of minutes.
Remove the pot from the heat and stir in the chopped spinach, butter and 1tbsp Parmesan. Put a lid on the pan and let the risotto sit for a couple of minutes.
Serve the risotto sprinkled with some fresh grated Parmesan and pepper to taste.
The vegetables are pretty much whatever is ready in the garden, so any ratio of peas and beans can be used, or just one or the other.
Frozen peas and broad beans could be used instead.
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