This delicious risotto brings together the flavours of spring and early summer with plenty of
fresh herbs to bring it to life. A good risotto should be creamy in texture with a
little bite (al dente) not mushy.
Prep: 10 minutes
Cook: 30 minutes
2 tbsp olive oil
125g goats butter
2 leeks, white part only, finely sliced
2 garlic cloves, peeled and finely chopped
450g carnaroli rice
250ml dry white wine
1.5 litres vegetable or chicken stock
2 bunches of asparagus, tough ends trimmed, finely sliced and tips of spears
300g podded fresh green peas
8 tbsp fresh herbs finely chopped, a combination of mint, basil, flat leaf
parsley and tarragon
zest of 1 lemon
100g fresh goats cheese
Maldon salt or similar flake salt and freshly ground black pepper
Extra virgin olive oil
toasted pine nuts
Pour the stock into a saucepan over a high heat, bring to the boil then reduce
to a steady simmer.
Melt 50g of the butter with the olive oil in a large saucepan with a heavy
base over a low heat, add the leeks and garlic and sauté for 4-5 minutes until the
leeks are soft.
Stir in the rice and cook for 2 minutes coating with the butter.
Increase to a moderate heat. Pour in the wine, and stir until absorbed into
Add 2-3 ladlefuls of stock and slowly stir until absorbed. Repeat this process
adding stock by the ladleful for about 15 minutes until the rice is almost done and
you only have a couple of ladles of stock left.
Stir in the asparagus and peas into the risotto until well distributed.
Continue adding ladles of the remaining stock until the rice is moist, tender and
with a little bite (al dente), be careful not to overcook the rice (this should take
about 5 minutes). The asparagus and peas should only be just cooked.
Remove from the heat, stir in the herbs and lemon zest until well distributed.
Fold in the remaining butter and goats cheese, so the risotto is creamy. Season to
taste. Cover with the lid and allow to sit for a couple of minutes. Serve
Spoon the risotto into bowls, drizzle over olive oil and scatter over pine
nuts. Accompany with freshly grated parmesan.