METHOD

  1. Heat the olive oil and butter in a large frying pan, add the onion and garlic, cook gently until softened but not coloured. Add the rice and stir, cook for 1 minute.
  2. Pour in the wine allowing it to evaporate, stir.
  3. Add the hot stock a ladle at a time allowing it to be absorbed before adding more, while continuing to stir, it should take about 20-25 minutes to cook. The rice should be soft and creamy with a loose texture, add a little more stock or water if necessary.
  4. While the risotto is cooking, blanch the asparagus and peas in boiling water for 2 minutes, drain and cover.
  5. Stir in the Black Bomber cheese, half of the chopped mint, lemon zest and juice, and the asparagus and pea mix. Season to taste.
  6. Serve immediately with a sprinkle of cheese and the remaining mint.