900ML VEGETABLE STOCK, 125G ASPARAGUS SPEARS CUT IN TO 1 INCH PIECES, OLIVE OIL, 150G RISOTTO RICE, 1 ONION FINELY CHOPPED, 75G FROZEN PEAS, 50G SPINACH, 40G PARMESAN FINELY GRATED, ZEST OF A LEMON, SALT AND FRESHLY GROUND BLACK PEPPER
BRING A SMALL AMOUNT OF THE STOCK TO THE BOIL AND BLANCH THE ASPARAGUS FOR A COUPLE OF MINS BEFORE REMOVINGN WITH A SLOTTED SPOON.
ADD A DRIZZLE OF OLIVE OIL INTO A HEAVY BOTTOMED PAN AND COOK THE ONION OVER A GENTLE HEAT FOR A COUPLE OF MINS UNTIL SOFTENED. ADD IN THE RISOTTO RICE, STIRRING SO IT IS WELL COATED. BEGIN TO ADD THE STOCK A SMALL AMOUNT AT A TIME AND BRING TO A SIMMER, STIRRING OCCASIONALLY, AND ADDING MORE STOCK AS IT IS ABSORBED - THE RICE SHOULD BE COOKED BUT STILL HAVE SOME BITE SO KEEP TASTING - ONCE THE RICE IS ALMOST DONE ADD IN THE PEAS, ASPARAGUS AND SPINACH AND ALLOW THEM TO COOK IN THE HEAT OF THE RICE FOR A COUPLE OF MINS. FINALLY ADD THE PARMESAN AND LEMON ZEST AND SEASON WITH SALT AND PEPPER TO TASTE.
THIS IS ALSO PARTICULARLY GOOD SERVED WITH SOME FINO CHORIZO JAM!