Risotto Verde

Directions

1. 1
   Preheat the oven to 350F (180C).
2. 2
   On the stove top, heat half the olive oil in an ovenproof saucepan, add the peas and spinach and cook, stirring all the time, for 2 minutes, until the spinach wilts.
3. 3
   Add about 1/4 c of the stock and puree in a blender or food processor.
4. 4
   Set aside.
5. 5
   In the same saucepan, heat the remaining olive oil, add the onion and garlic and season with salt and pepper.
6. 6
   Cover with a lid and sweat over a gentle heat until soft but not colored.
7. 7
   Add the risotto rice and stir it around in the saucepan for a minute, then add the remaining stock and the wine.
8. 8
   Stir and bring it up to the boil, cover with the lid and place in the preheated oven for 15-20 minutes or until the rice is just cooked and all the liquid has been absorbed.
9. 9
   Stir in the vegetable puree and set aside with the lid on.
10. 10
    Bring a saucepan of water up to the boil, add a good pinch of salt and the asparagus.
11. 11
    Boil for 2-3 minutes or until it is just tender, then drain.
12. 12
    Serve the risotto in warm bowls with the asparagus and Parmesan arranged on top.