My friend @happyherbivorekitchen posted a risotto a while back, that I immediately put down on my (ever growing) must-try-list. She had used a recipe from @happyskinkitchen that I followed pretty closely, and then added asparagus at the end. It was absolutely lovely, maybe even the best risotto I’ve had. I just loved the flavours coming together – zesty lemon, sweet leek and peas, creamy rice and fresh and crisp asparagus. Don’t miss out on this one!

Ingredients (serves 4):
1 small och 1/2 large leek
3-4 cloves of garlic
4 dl arborio rice
1 litre vegetable stock
2 dl frozen peas
1 lemon, zest and juice
1 bunch asparagus
olive oil, salt, pepper and nutritional yeast for seasoning

In a large pot or pan, add a dash of olive oil and sliced leek and chopped garlic. Sauté on medium heat until leek and garlic are soft. Turn the heat up and add the rice. Fry for a minute until the rice starts to look shiny.
Add 3-4 dl of boiling vegetable stock. (This is important! If you add cold stock the cooking of the rice stops. I usually keep a pot on low heat while making the risotto.) Count the cooking time from when you add the stock, in total 20-25 minutes.
Let the rice absorb the stock while stirring often. When there’s no liquid left, add another 1-2 dl of stock and repeat the process until all stock has been absorbed.
When you add the last of the stock, also add lemon juice and zest, peas and asparagus cut in large pieces. Once everything it heated, drizzle with olive oil and season to taste. For that parmesan flavour, add 1-2 tbsp of nutritional yeast. Enjoy!