Green Risotto

• 4 litres organic chicken stock, warmed  
• 4 tablespoons (60ml) olive oil  
• 2 large onions, finely chopped 
• 4 cloves garlic, minced  
• 800g arborio rice  
• Sea salt and freshly ground black pepper to season  
• 1 small head of broccoli, blanched and refreshed  
• 200g Parmesan cheese, finely grated  
• 100g butter  
• 160g fresh peas, blanched and refreshed  
• 100g asparagus shaved using a vegetable peeler and kept in ice water

Pour the stock into a large, tall casserole and bring it to a simmer.  

Heat a Le Creuset Essential Non-Stick Ceramic 24cm Casserole on medium heat, add 4 tablespoons of olive oil and sauté the onions until translucent. Add the garlic and cook for a further two minutes. 

Add the rice and cook to seal and toast for 2-3 minutes, stirring continuously. Add two spoons of warm stock to the rice while stirring continuously and cook until all the liquid is absorbed. Repeat this process until all the stock is finished or the rice is al dente and creamy. It is very important to stir the risotto throughout the cooking process for a creamy and rich texture. Season to taste. 

Using a sharp knife, make broccoli “rice” by finely chopping the broccoli or blitzing it a few times in a blender. 

Once the risotto is cooked, fold through two-thirds of the broccoli rice and 50g of the shaved asparagus. Turn off the heat, then add the shaved Parmesan cheese and butter. Stir through the blanched peas. 

Garnish with broccoli rice, shaved asparagus, and more shaved Parmesan cheese.