WILD ROCKET & ASPARAGUS RISOTTO

Bring the stock to the boil. Chop off the woody ends of the asparagus. Place the trimmed asparagus into the boiling stock for 1 minute. Using a slotted spoon remove the asparagus from the pot. Chop the stalks into small slices and keep the spears intact. Set aside.

Heat a large heavy based frying pan or pot with butter and oil. Add in the shallots and garlic, cook until translucent but not browning. Add in the rice and turn up the heat slightly. Cook for 1 minute constantly stirring the rice to avoid sticking to the pan and ensuring the rice is evenly coated in oil. Pour in the white wine, allow to reduce.

Reduce the heat. Add the hot stock one ladle at a time. Wait for each ladle of stock to be absorbed before adding the next. Stir the risotto often. Taste the rice to check if it is cooked if it is not keep adding more stock. Add the asparagus into the pan for the final ladle of stock.

Pour in the cream, butter and parmesan cheese and mix through, this will give it the delicious creamy texture. Season with salt and pepper. Mix through one handful of Wild Rocket into the risotto and serve immediately.

Garnish with wild rocket on top, and more parmesan cheese if you wish.

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

• 1 bunch LeaderBrand Asparagus
• 2 handfuls LeaderBrand Wild Rocket
• 1 litre vegetable stock
• 1 tbsp butter
• 1 tbsp olive oil
• ½ cup diced shallots
• 2 large garlic cloves crushed
• 1 ½ cups Arborio rice
• 100ml dry white wine
• 10g cold butter
• 50ml cream
• 40g parmesan cheese
• Salt
• Pepper