Asparagus, Arugula and Lemon Risotto

Makes 4 to 5 servings

Jessica

Recipe courtesy Annabel Langbein, Savour Italy

ingredients

20 spears of asparagus, tough ends snapped off and discarded, spears cut into 1-1 1/2 in lengths
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, crushed
2 cups risotto rice (Arborio)
1/2 cup white wine
4 1/2 cups hot chicken stock
Finely grated rind of 1 lemon
Salt
1 large bunch arugula leaves
1/4 cup lemon juice
1/2 cup grated Parmesan cheese
Salt and ground black pepper

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. Stir in asparagus and rocket, cover and cook another minute until rice is tender and creamy. Mix in lemon juice and cheese, adjust seasonings.