Ingredients 

2 bunches asparagus, ends snapped, cut into thirds
2 small brown onions, finely diced
2 cloves garlic, finely chopped
1 large celery stalk, finely chopped
2 tablespoons olive oil
5 cups vegetable stock
1 1/2 cups Arborio rice
1/2 cup white wine (optional – or use another 1/2 cup of stock)
Handful baby spinach leaves, rinsed
Small handful fresh mint leaves, rinsed
Zest of one lemon (keep some for garnish)
Juice of 1/2 lemon
1 tablespoon butter
1/2 cup grated parmesan cheese
Pinch black pepper
Nuts of choice for garnish, toasted (we used almonds)

Method

Bring a pot of water to the boil then blanch the chopped asparagus for one minute, strain immediately and place in ice cold water for 30 seconds. Strain again and set aside.

In a pot bring the vegetable stock to a boil, then turn down to a simmer. Set aside half a cup of the hot stock in a large deep bowl

In a large pan on medium heat add the olive oil and sauté the diced onion until translucent, then add the garlic, celery and lemon zest, and continue to cook for a few more minutes

Add the rice and stir through well to ensure it’s coated in oil. Cook for 1-2 minutes then turn the heat down slightly and add the wine. Allow the rice to absorb completely before adding the stock, half a cup at a time. Stir regularly until all the stock has been absorbed by the rice and the rice is al dente (this takes 15-20 minutes)

While the rice cooks use a stick blender to blitz the stock set aside earlier with half of the blanched asparagus, half of mint, lemon juice and a handful of fresh spinach, until the consistency is thick and smooth. Blitzing the mix while warm will help to get a smoother consistency

Add the asparagus mix to the rice and stir through, then turn off the heat. Add the butter and parmesan cheese and leave to stand for a few minutes, then gently stir through. Season with black pepper and serve topped with toasted nuts, the rest of the mint and the remaining blanched asparagus