Lemon and Herb Risotto with Peas and Asparagus

• 1.2litres vegetable stock
• 250 gtrimmed asparagus, tips kept whole and stems cut into 3 cm pieces
• 3 tbspolive oil
• 40gbutter
• 1onion, finely chopped
• 2garlic cloves, finely chopped
• 320garborio rice
• 150mldry white wine
• 200gfrozen peas
• 60 mllemon juice
• 60gParmesan or vegetarian hard cheese, finely grated
• 15 gmint leaves, torn into small pieces
• 15gbasil, leaves torn
• fine salt
• black pepper
• 200 glittle gem leaves
• Finely grated lemon zest (2 g)

Method

1. 1Bring the stock to a simmer in a saucepan and keep it at a bare simmer next to the risotto pan. Cold stock stalls the rice every time you add it.
2. 2Heat 2 tablespoons of the olive oil and half the butter in a wide pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft and translucent but not coloured, then stir in the garlic for 1 minute until it smells sweet.
3. 3Add the rice and stir for 2 minutes until the edges of the grains turn translucent and it smells faintly toasty. Pour in the wine and stir until it has almost all bubbled away.
4. 4Add the hot stock a ladle at a time, stirring often and adding more as each ladle is absorbed. After 10 minutes add the asparagus stems. Allow about 18–20 minutes total rice cooking time, including the next step, until the grains are just tender. You may not need all the stock.
5. 5During the final 4 minutes of that cooking time, add the peas and asparagus tips. Cook until hot and tender, adding stock to keep the risotto loose.
6. 6Take the pan off the heat. Add the rest of the butter, the Parmesan, lemon zest, 30 ml lemon juice, the torn mint and basil, and beat hard with a wooden spoon until the risotto is loose and wavy, adding a splash of stock if it stands stiff. Put the lid on for 2 minutes so it settles, then taste and season with salt and plenty of black pepper.
7. 7Toss the little gem leaves with the remaining 30 ml lemon juice, the last tablespoon of olive oil and a pinch of salt. Serve the risotto in shallow bowls with the salad alongside.

Per serving

kcal

653

protein

18.5g

fibre

6.9g

carbs

84.2g

fat

23.4g