Asparagus, Rocket and Lemon Risotto

This  awesome risotto recipe was the first risotto I ever attempted to make and have made it a ton of times especially good on a Sunday night when you need comfort food ( Pictured here with Oven roasted Broccolini as Asparagus is out of season here in New Zealand  at the time of taking the photo )   the Recipe is  by Annabel Langbein

Ingredients

• 20 spears of asparagus, tough ends removed
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, crushed
• 2 cups risotto rice
• 1/2 cup white wine
• 4 1/2 cups hot chicken stock
• finely grated rind of 1 lemon
• salt
• 1 large bunch of rocket leaves
• 1/4 cup lemon juice
• 1/3 cup grated parmesan
• salt and pepper

Method

1. Drop asparagus into boiling water and cook for 2 minutes. Cool under cold water and drain.
2. Heat oil in a medium sized pot. Add onion and garlic and cook gently for 5 minutes. Mix in rice, stirring over heat for a minute or two. Add wine and allow it to almost evaporate before adding stock, lemon rind and a little salt.
3. Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid often to stir.
4. Stir in asparagus and rocket, cover and cook another minute until rice is tender and creamy. Mix in lemon juice and cheese, adjust seasonings.