Lemon Risotto, Herby Pea Swirl and Asparagus

Cook the asparagus in a pot of salted boiling water for 1–2 minutes or until just cooked. Lift out with a slotted spoon and refresh in cold water.

PEA PURÉE: Add the peas to the same pot of salted boiling water for 1 minute. Drain, then immediately place in a food processor with the herbs and olive oil and season generously with salt and pepper. Process until smooth, scraping down the sides of the processor as needed. Set aside.

RISOTTO: Heat the oil and butter in a large pot and add the leek, garlic and bay leaf with a good pinch of salt. Cover and cook until the leeks are soft but not coloured.

Stir in the rice and cook for another minute until the rice is warm. Add the wine and stir until most of the liquid has been absorbed.

Begin adding the stock a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency, about 20 minutes, stir in the lemon zest and the parmesan. Season to taste with salt and pepper.

TO SERVE: Spoon the risotto into warm shallow plates and swirl through the pea purée. Top with the asparagus and stracciatella, a drizzle of olive oil and a grind of pepper.