Ingredients

The following ingredients have 4 Servings
  • 6 spears asparagus (approx)
  • 1/2 zucchini (courgette, large or 1 small)
  • 1 leek (or 1/2 large (optional))
  • 1 1/2 tbsp butter (15g)
  • 1 tbsp olive oil
  • 1/2 onion
  • 2 cloves garlic (or 1 if large, depending on size)
  • 1 1/2 cups arborio risotto rice (300g)
  • 3 cups light stock (720ml)
  • salt and pepper
  • 1/2 lemon juice and zest (ie from 1/2 lemon, or more to taste)
  • 1/2 cup grated parmesan (10g)

Instruction

  • Cut the asparagus and zucchini into small chunks, and slice and halve the leek. Dice the onion and finely dice or crush the garlic.
  • Heat 1tbsp of the butter in a pan over a medium heat and add the asparagus, zucchini and leek. Cook, stirring regularly until softened, around 3-4 mins, then remove from pan and set aside.
  • Add the remaining butter and oil to the pan. Soften onion 2-3 mins, then add garlic, cook another 2-3 mins until onion starting to brown slightly.
  • Add the rice and cook briefly to ensure well coated in oil/butter mixture. Mix through about half of the grated lemon zest, some salt and pepper.
  • Add the stock a bit at a time (around ½ to 1 cup at a time - see note re if you want to use some wine first), adding more as the last is absorbed. Stir now and again as it cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
  • Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the remaining lemon zest, lemon juice and add back the asparagus, zucchini and leek.
  • Add parmesan and stir well.