Lemony asparagus risotto

Ready in 35 minutes Serves 4

20 asparagus spears or green beans, trimmed and quartered

3 Tbsp butter, plus 2 Tbsp to finish

2 onions, finely chopped

2 cloves garlic, finely chopped

1½ cups risotto rice

½ cup white wine

Zest of 1 lemon, finely grated About 4½ cups hot vegetable stock A pinch of saffron threads

1 tsp salt

Ground black pepper, to taste

4 handfuls rocket leaves, or more if desired

½ cup grated parmesan, plus extra to

garnish

¼ cup lemon juice

¼ cup coarsely chopped parsley leaves, plus extra to garnish

Drop asparagus or beans into salted boiling water and cook for 2 minutes. Cool under cold water and drain. Set aside. Heat 3 Tbsp butter in a deep, heavy-based pot and gently fry onions and garlic until soft but not brown (about 8 minutes). Add rice and stir for a minute or two to lightly toast. Add wine and allow to evaporate fully, then add lemon zest, stock, saffron if using, salt and pepper and stir to combine.

Bring to a boil, then reduce heat, cover and simmer gently until rice is creamy (about 10 minutes). If the rice begins to dry out, add another ½ cup of hot stock or water — it should be quite soupy.

Stir in asparagus or beans and cook for a further 5 minutes, stirring now and then. Add rocket, cover and cook for another minute until rice is tender and creamy. The rice should be sloppy, if it seems a bit dry, add a splash of water to loosen.

Stir in lemon juice, most of the parmesan and parsley, and the remaining 2 Tbsp butter, stirring until butter has melted. Adjust seasonings to taste and serve topped with extra parsley and parmesan.

Match this with ...

Babydoll Marlborough Sauvignon Blanc 2023 ($16)

Lemon? Asparagus? You must have sauvignon blanc. If the tornado of jalapeno, basil and lime leaf lifting towards your nostrils doesn’t wow you, then the brisk, bracing, burst of lemongrass, white peach, passionfruit and lime gelatolike flavours should knock your knickerbockers off. Named after the diminutive, heritage-breed, cute AF sheep from the South Down hills of England’s Sussex County that keep the Yealands’ vineyards gently manicured and organically fertilised, it’s a bouncy, crunchyfresh sauvignon blanc that’ll bring a tingle to your gums and some jazz to your hands. thegoodwine.co.nz

— Yvonne Lorkin