Mike van de Elzen: Spring risotto with peas, rocket and asparagus

Spring risotto with peas, rocket and asparagus 

Cook time: 30 minutes 

Prep time: 10 minutes 

Serves: 6

600ml vegetable stock  

1 onion, finely chopped  

4 cloves garlic, crushed  

1/2 white wine  

3 Tbsp sunflower oil  

250 gm Arborio rice  

100 gm butter  

1/2 cup finely grated fresh Parmesan  

1 cup fresh peas  

1 bunch asparagus  

2 small leeks  

1/2 cup chopped fresh rocket  

Shaved parmesan to serve

Blanch the peas, leeks and asparagus in some lightly salted boiling water and refresh in an ice bath. Drain and aside.

Next, make the risotto.  

Start by frying the onions and the garlic together in a large frying pan with the sunflower oil.  

Add the rice and toast on high for 5 minutes while stirring with a wooden spoon, we are looking for a toasty brown color. Turn the pan down and add the wine and reduce fully.  

Gradually add the hot stock, a little at a time until the rice is al dente.  

Turn of the heat and stir in the butter and the grated Parmesan. Add the blanched peas, aparagus, leeks and the rocket and stir to combine.  

Serve with some shaved Parmesan and extra rocket.

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