Spring Risotto with Asparagus

Heat a large deep non-stick frying pan and cook the bacon, stirring over high heat until crisp. Drain on a paper-towel lined plate.

Place the peas and 1/2 cup boiling water in a jug and blend with a stick blender until coarsely puréed.

Heat stock in a medium saucepan until simmering.

Meanwhile, heat oil and butter in same deep frying pan, cook onion, stirring until soft. Stir in garlic, until fragrant. Add rice. Cook, stirring until lightly toasted. Add wine, simmer until almost evaporated. Add 1 cup of stock at a time, shaking the pan in between additions. Adding more stock as it is absorbed, until the rice is al dente and sauce is creamy (about 25 minutes).

Add pea purée and asparagus. Cook, stirring, for 2 minutes or until asparagus is tender. Season.

Remove from heat and stir in bacon, lemon juice and parmesan. Spoon among bowls and top with sprouts, extra parmesan and freshly ground black pepper. Tip 1: Cooking the rice in the butter and oil mixture, until the grains are toasted and translucent, softens the outer starch layer of the rice and makes a creamier risotto. Tip 2: Leftover risotto can be cooled. Rolled into patties, dusted in rice flour or quinoa flakes, sprayed with oil and oven baked as risotto cakes for party food. Tip 3: Leftover risotto can be used to stuff large tomatoes or hulled zucchini halves and baked with a tomato pasta sauce and salad to serve.