🥬 Ingredients from Us
(Fresh, seasonal, British-grown)
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Wonky asparagus – 1 bunch (~250–300g)
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Wild garlic – 1 handful (~20g)
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Baby spinach – 2 handfuls (~60–80g)
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Vine tomatoes – 200g
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Shallot – 1
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Lemon peel caps – 1–2 tsp, finely chopped
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Arborio rice – 200g
🏡 From Your Pantry
(Store cupboard essentials)
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Vegetable stock – 750ml (warm)
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Butter – 40–50g
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Parmesan or British hard cheese – 40g, grated
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Olive oil or rapeseed oil – 1–2 tbsp
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White wine – 75–100ml (optional)
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Mild vinegar (white wine or cider) – 1–2 tsp
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Salt & pepper
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Pinch of sugar (for tomatoes)
👩🍳 Method
1. Prep the asparagus
Separate the tips and finely slice the stems. Set aside.
2. Make the green purée
Blanch half the asparagus stems briefly (1–2 mins), then blend with the wild garlic, half the spinach, a drizzle of oil, and a pinch of salt until smooth.
3. Start the base
In a wide pan, gently soften the finely chopped shallot in butter and oil until soft and sweet.
4. Toast the rice
Add the arborio rice and stir for 1–2 minutes until lightly translucent. Pour in the white wine (if using) and let it reduce.
5. Build the risotto
Add warm stock a ladle at a time, stirring regularly and allowing it to absorb before adding more.
6. Add asparagus stems
Halfway through cooking, stir in the sliced asparagus stems.
7. Char the tomatoes
In a separate pan, blister the tomatoes until soft and slightly charred. Finish with a splash of vinegar, a pinch of sugar, and a little salt.
8. Bring it together
When the rice is just cooked (soft with a slight bite), stir in:
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The green purée
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Most of the chopped lemon peel caps
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A splash of vinegar (to balance)
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Butter and grated cheese
Stir until glossy and loose.
9. Finish fresh
Fold in the remaining spinach and the asparagus tips. Let them wilt gently in the heat.
10. Final touches
Taste and adjust seasoning.
Top with:
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Remaining lemon peel caps
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A drizzle of oil
🍅 To serve
Spoon into bowls and finish with the charred tomatoes on top.
💡 Chef’s Tip
A perfect risotto should be loose and flowing — it should gently spread on the plate, not sit stiff.
1 x Whole Lemon Peel Caps (100g)
1 x Wild Garlic (apx. 50g)
1 x Arborio Risotto Rice (500g)
1 x Spring Spinach (apx. 200g)
1 x Round Shallots (100g)
1 x Cocktail Vine Tomatoes (300g)
1 x Wye Valley Asparagus Class 2 (apx. 200g)