- 1 onion
- 1 leek
- 45g butter
- 1 vegetable stock cube
- 2 garlic cloves
- 1 lemon
- 200g asparagus
- 200g risotto rice
- A handful of flat leaf parsley, leaves only
- 100g goat's cheese
- 800ml boiling water
- Sea salt
- Freshly ground pepper
1. Peel and finely chop the onion. Trim the roots and top 3cm off the leek. Halve it and rinse out any grit, then finely slice the leek.
2. Melt the butter in a large pan over a medium-low heat. Add the onion and leek and season with a small pinch of salt and pepper. Cook, stirring every so often, for 8 mins till the veg have softened.
3. While the veg fry, crumble the stock cube into a heatproof jug and stir in 800ml boiling water till the stock cube has dissolved. Peel and grate or crush the garlic cloves. Finely grate the zest off the lemon. Bend the asparagus spears till they snap, then discard the woody ends and chop the asparagus tips into chunks around 2cm long.
4. Stir the garlic and most of the lemon zest into the softened veg (keep a pinch of lemon zest back for garnishing). Add the rice and stir to mix. Cook, stirring often, for 3 mins.
5. Add a splash of stock to the pan – around 100ml. Cook, stirring once or twice, till the rice has absorbed the stock. Add another 100ml stock to the pan and repeat, cooking till the stock is absorbed. Continue till you have around 200ml stock left. This should take around 20-25 mins. While the risotto is cooking, roughly chop the parsley leaves.
6. Add the asparagus to the risotto and pour in another 100ml stock. Cook, stirring as before, then add the remaining stock, and cook and stir till most of the stock has been absorbed. It should take you around 30 mins too cook the risotto.
7. Stir most of the parsley and most of the goat’s cheese into the risotto. Squeeze in a little juice from the lemon. Taste and add more lemon juice, salt or pepper if you think it needs it. Spoon the risotto into 2 warm bowls and sprinkle with the remaining parsley, lemon zest and goat’s cheese to garnish. Serve straight away.