Asparagus, Pea and Parmesan Risotto

Make the most of fresh spring asparagus and sweet peas with this creamy, comforting risotto. Finished with parmesan and a little lemon zest, it's a delicious way to enjoy seasonal vegetables.

Ingredients

• 1 bunch fresh asparagus, woody ends removed and cut into pieces
• 1 cup fresh peas (shelled) or frozen 
• 1½ cups Arborio rice
• 1 small onion, finely diced
• 2 cloves garlic, crushed
• 1 litre vegetable or chicken stock, kept warm
• ½ cup dry white wine (optional)
• ¾ cup finely grated parmesan, plus extra to serve
• 2 tbsp butter
• 1 tbsp olive oil
• Zest of 1 lemon
• Salt and freshly cracked black pepper
• Fresh parsley, to garnish

Method

1. Heat the stock in a saucepan and keep it warm over low heat.
2. Heat olive oil in a large, deep pan. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
3. Add the Arborio rice and stir for 1-2 minutes until the grains are coated and lightly toasted.
4. Pour in the white wine, if using, and stir until absorbed.
5. Add the warm stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue for approximately 18-20 minutes.
6. Add the asparagus during the final 5-7 minutes of cooking, until tender but still bright green. Add in peas in the final 3-4 minutes of cooking. 
7. Remove from the heat and stir through the butter, parmesan, lemon zest. Season with salt and pepper to taste.
8. Allow to rest for a couple of minutes before serving with extra parmesan and fresh parsley.

Tip: If the rice needs more liquid before it's cooked, add a little extra warm stock or water. Risotto should be creamy and loose rather than stiff.