900ml vegetable stock, 125g asparagus spears cut in to pieces, olive oil, 150g risotto rice, 1 onion finely chopped, 75g frozen peas, 50g spinach, 40g parmesan finely grated, zest of a lemon, rock salt and ground black pepper
Heat the stock in a pan until simmering then add the asparagus and blanch for 1 min (poss 2 if the stalks are really thick) then scoop out with a slotted spoon.
Pour a glug of olive oil into a wide bottomed pan and add the chopped onion and cook over a gentle heat until it softens, about 5 mins. Then add in the risotto rice, stirring so it is well coated in the olive oil. Begin to add the stock a small amount at a time bringing it to a simmer and stirring occasionally. As the rice absorbs the liquid gradually add more - you want the rice to be cooked but still have some bite so keep tasting - once the rice is nearly done add in all the vegetables and allow them to cook in the heat of the rice mixture for a couple of mins. Finally add in the parmesan and the lemon zest and season with salt and pepper. Serve topped with parmesan. It is also particularly good with Fino Chorizo Jam!