Serves 2 Prep time 35 mins

Green garlic and scapes have a very short season so it's important to make the most of them while they last. Here's a great way of getting both into one dish!

INGREDIENTS

• 40g butter
• 2 tbsp olive oil
• 2 shallot, finely chopped
• 6 rashers pancetta, thinly sliced
• 1 bulb of green garlic, cloves peeled and halved lengthways
• 100g arborio rice
• 500ml chicken stock
• 1 bag of washed spinach
• 1 bunch garlic scapes (or 1 leek), finely chopped
• Juice of ½ a lime
• 50g frozen green peas
• 6 tbsp grated parmesan

METHOD

1. In a pan melt two-thirds of the butter with the olive oil.
2. Add the shallots, pancetta and green garlic. Cook for about 5 minutes.
3. Add the rice and stir thoroughly.
4. Slowly add the stock a ladleful at a time, stirring in between and allowing the rice to absorb the stock before adding the next ladleful.
5. This will take about 10-12 minutes. Add the spinach and scapes/leek and stir.
6. Add the lime juice and peas. Check the rice and add a little more water if needed.
7. Cook for a few minutes stirring continuously, until the rice is tender.
8. Stir in the cheese and the remaining knob of butter and serve immediately.