Risotto verde

Serves 4

30 minutes

Ingredients

Kale 50g

Parsley 25g

Asparagus 450g

Olive oil 40ml

Butter 3 tbsp

Onion, 1 white

Garlic 2 cloves

Thyme 5 sprigs

Arborio 300g

White wine 150ml

Chicken / veg stock 1l

Peas 1 large handful

Parmesan 40g

Lemon 1/2

Burrata 1 (optional)

Pine nuts 20g (optional)

Method

1. Start by making the green puree. Take the asparagus, chop off the tips at 2 inches and set to the side. Chop the rest of the stalks into 1 inch pieces (discarding any tough ends). Heat a pan of water to the boil then blanch the kale and asparagus stalk pieces for 3 minutes.

2. Drain the veg then add to a food processor along with the parsley and oil. Pulse until a smooth puree.

3. If using, heat a small frying pan and toast the pine nuts until golden brown, then set aside.

4. In a large heavy pan, heat 1 tbsp of butter. Finely chop the onion then add to the butter, frying low and slow until soft and translucent (add more oil if sticking).

5. Crush in the garlic, add the thyme leaves and stir through for 1 minute, before adding the arborio and stirring well for another minute.

6. Add the wine, stir, and cook until the wine has bubbled off.

7. Add the stock 1 ladle at a time, stirring constantly whilst it is absorbed to ensure a creamy risotto. Each time the liquid is almost all gone, add another ladle.

8. Heat a small frying pan, add 1 tbsp of butter and add the asparagus tips. Season and toss them in the butter for 3 minutes, then turn off the heat.

9. When the rice is al dente, add the handful of peas and stir through for a minute.

10. Take the pan off the heat and stir through the parmesan, green puree, 1 tbsp butter and the zest and juice of 1/2 lemon. Season to taste.

11. Serve into 4 bowls, then divide the burrata between them and sprinkle the pine nuts on top if using. Add the asparagus tips too.

12. Eat and enjoy!