Asparagus, Spinach & Lemon Risotto

2 tbsp butter
1 medium onion, finely diced
2 cloves garlic, crushed
1 cup risotto rice
½ cup white wine
4 cups hot Essential Cuisine Vegetable Stock
1 tsp salt
ground black pepper
finely grated zest of ½ a lemon
1 tsp thyme leaves
approximately 20 spears of asparagus, tough ends snapped off and discarded, spears cut into 3-4cm lengths
1 large bunch rocket or spinach, tough stems removed
1 cup blanched, shelled broad beans (optional)
1 packed cup (80g) grated parmesan
½ cup toasted sliced almonds
1-2 tsp lemon juice, to taste

Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes. Add rice, stirring over heat for a minute or two until it starts to toast a little. Stir in wine and allow it to evaporate fully before adding Essential Cuisine Vegetable Stock, salt and pepper, lemon zest and thyme.

Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks dry at this point add a little water – it should be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be just tender and creamy. Stir in rocket or spinach, optional broad beans and most of the parmesan and almonds. Just before serving add lemon juice and adjust seasonings to taste. Serve sprinkled with remaining parmesan and almonds.