Herbal Spring Risotto with Asparagus, Lemon Zest & Peas

If you love new seasons asparagus, then you should definitely celebrate with this lovely spring risotto. This risotto to me is a celebration of all things spring - koanga in te reo maori. I love to add sauteed leek, baby peas and spinach - frozen peas work perfectly too. I particularly enjoy serving it lemon zest, olive oil and lots of herbs and instead of parmesan. It’s really good paired with pan fried fish. Enjoy!

---

Ingredients:

250g Risotto Rice

1C frozen peas (roughly pulsed in the food processor)

1 bunch chopped Asparagus (or leave some whole to serve on the side)

A nice bunch of spinach or a bag of baby spinach

1/2 a leek (finely chopped)

100g Butter

1.5L Vegetable or Chicken Stock

Optional 3 tbsp White wine & 50g Parmesan (I don’t add parmesan I don’t think it needs it when you are serving fish alongside the risotto)

Salt and Pepper to season

Methods:

Finely chop the leek. Cut up the asparagus. Slice up the spinach. Grate Parmesan if using.

Bring the stock to a simmer and taste for seasoning.

In a thick bottomed pot, melt the butter, and add the leek. Cook gently to soften. Remove leeks. Then add the rice and stir to coat each grain with the butter. Add the white wine or if you aren’t using the wine, then add the stock instead, stir until absorbed.

Add hot stock, ladle by ladle. You can be a bit casual about this and come back every 3-4 minutes if you have turned it down and continue stirring and adding ladles of hot stock until the rice is cooked, about 20 minutes.

Add the leeks, asparagus, baby peas and spinach back into the rice. Season to taste with salt and pepper. If adding parmesan, stir it in now. Wait 5 minutes and then serve. Enjoy!