- 1L salt-reduced vegetable stock
- 1 Tbsp olive oil
- 40g butter
- 1 leek, pale section only, washed, thinly sliced
- 2 garlic cloves, crushed
- 1 1/2 cups Arborio ric
- 1/2 cup dry white wine
- 2 bunches asparagus, trimmed, cut into 4cm lengths
- 1 cup baby peas
- 1/2 cup shredded parmesan
- 2 Tbsp shredded fresh basil
- Small fresh basil leaves, to serve
Bring the stock just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
Heat the oil and half the butter in a large saucepan over medium heat. Cook the leek and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and cook, stirring, for 2-3 minutes.
Add the wine and cook, stirring, until the liquid is absorbed. Add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue until the rice is tender yet firm to the bite and the risotto is creamy, adding the asparagus and peas with the 2nd last ladleful of stock.
Remove from heat. Stir in the parmesan, basil and remaining butter. Season with salt and pepper. Divide risotto among serving bowls. Top with basil leaves.