Spring time Risotto: Lemon, Asparagus, and mint

Has anyone looked at the forecast for this weekend? No, let me suggest that you don't. It's safe to say this risotto dish is perfect for the Spring we are having; it's warm, filling, and comforting - as is essential in this cold weather- but simultaneously fresh and makes use of this season's vegetables.

 (Makes 2 portions)

Ingredients

A knob of butter

Olive oil

A garlic clove

150g Arborio rice

Dash of white wine (optional)

700ml Vegetable stock

Half a bunch of asparagus cut into thirds

Several sprigs of mint

The juice from half a lemon

Parmesan or vegetarian equivalent 

Method

1. Add the butter, oil and garlic to the pan. Fry for several minutes making sure to keep stirring so that it doesn’t catch.

2. Pour in the rice. Once it has been coated in the butter and stirred for a few minutes it should be looking translucent. Splash in the wine.

3. Next, add a ladle full of the stock. Repeat once the rice has soaked up the liquid and keep stirring regularly.

4. Continue this step cooking at a medium heat so that the rice ends up neither too al dente nor mushy. Steam the asparagus and use this opportunity to season your risotto.

5. Once you have used up the stock, or you’re happy with the consistency of the risotto, add the asparagus to the rice.

6. Mix in the lemon juice, and Italian hard cheese. Fold in the mint leaves. Stir, and serve up.

If you're someone that needs meat then salmon or parma ham would compliment this dish wonderfully.

This is best enjoyed with a glass of white wine and, if you're lucky enough that the sun has stretched his generosity towards you slightly further, al fresco.