Ingredients

Ingredients

• 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 kept whole
• 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

To Serve

• Extra virgin olive oil
• toasted pine nuts
• grated parmesan

Method

1. Pour the stock into a saucepan over a high heat, bring to the boil then reduce to a steady simmer.
2. 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.
3. Stir in the rice and cook for 2 minutes coating with the butter.
4. Increase to a moderate heat. Pour in the wine, and stir until absorbed into the rice.
5. 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.
6. 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.
7. 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
8. Spoon the risotto into bowls, drizzle over olive oil and scatter over pine nuts. Accompany with freshly grated parmesan.