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Make the most of ingredients like zucchini, peas and spinach which are in season right now. Consider adding asparagus, if available, as well!
Make the risotto. Start by toasting the rice in a bit of olive oil, then remove from the pan. Put the shallot in the pan and sauté until softened. Return the rice to the pan, and add a pinch of salt and the wine. Cook until the wine evaporates. Add ladles of stock, a little at a time, cooking over medium heat until the rice is fully cooked.
Meanwhile, sauté the zucchini with a pinch of salt in some butter until al dente. Set aside.
In the same pan over medium heat, cook the spinach, peas and a ladle of stock, covered, for three minutes. Blitz the peas, spinach, mint, cheese and a bit of stock together to create a super green, silky sauce.
Mix the risotto, most of the zucchini, and the green sauce together. Top each serving with a few of the remaining zucchini and some pieces of shaved cheese. The result is a beautiful and comforting dish, packed full of vegetables and great to share with the whole family.