Method

1. If making the Herb Oil, mix Herbs, Oil and Salt and Pepper in a blender until you have a flavoured Oil consistency. Put aside until ready to serve.
2. Heat oil or butter in a large pan over medium heat. Add Leek and cook for about 5 minutes, until softened but not coloured.
3. Add Garlic and cook for 2 minutes until softened. Do not let it brown.
4. Add rice and stir to coat in oil or butter. Cook for 1–2 minutes, until lightly toasted.
5. Add Wine, stir and cook until liquid has evaporated. Add Stock and Salt and pepper and stir to combine.
6. Turn the temperature down to medium-low and simmer gently, stirring often, until rice is creamy and tender, for 20 minutes (it should still have a little al dente ‘bite’).
7. If the mixture looks dry while cooking, add a little more stock or water. Consistency should be creamy and slightly saucy.
8. While Risotto is cooking, chop green tips off the Asparagus, and then finely slice lengths into rounds.
9. Add tips and rounds to Risotto near the end of cooking time and stir to combine and lightly cook.
10. When Risotto is cooked, add pureed Peas, Parmesan and Lemon zest and juice, reserving some zest for garnish.
11. Stir to combine. Check seasoning and adjust to taste.
12. Divide Risotto among bowls and drizzle with herb oil, if using, and sprinkle with extra Parmesan and lemon zest.