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Put the vegetable stock into a pan and place on a low heat. Keep it hot on the stove for later.
Half the leek lengthways and then finely slice. Also finely slice the shallots and the garlic. Heat the butter in a wide pan and add the leek, shallots and garlic. Turn the heat to low and leave to cook for 10 minutes until the leeks are soft and reduced.
Meanwhile, snap the tough bottom end off the asparagus spears and cut into 2 inch pieces. Sautee the asparagus in a little oil or butter in a pan for 5 minutes until they have turned a darker shade of green. Season with salt and pepper and set aside.
Once the leeks are soft, add the peas and the white wine. Cook on a medium heat and stir until the wine boils off. Then add the risotto rice and heat for another 5 minutes stirring to combine the ingredients.
Now to add the stock. Still on a medium heat, add 1 ladle of the vegetable stock, and stir until the water is absorbed. Repeat this, adding 1 ladle every few minutes until the risotto is the desired consistency and the rice tastes cooked. This will take between 20 - 30 minutes. You may need less stock than the recipe says, or if you think the rice isn't cooked after adding all the stock, continue to add boiled water until it is.
Quickly reheat the asparagus on a high heat, then stir into the risotto along with the parmesan. Season the risotto with salt and black pepper.
Serve in pasta dishes with some fresh parsley to garnish.