Asparagus, Cheddar & Fresh Herb Risotto

A fresh, creamy and comforting Spring risotto layered with tender asparagus and herbs, finished with Ivy's Reserve for richness. A simple showstopper for midweek dinners or slow weekend cooking.

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• 25g Ivy’s Reserve salted butter, plus 25g for finishing
• 2 tbsps extra virgin olive oil
• 2 onions, finely chopped
• 2 sticks celery, finely chopped
• 4 garlic cloves, finely chopped
• 350g risotto rice, such as arborio or carnaroli varieties
• 3 bay leaves
• 250ml dry white wine
• 1.5litres warm vegetable stock
• 2 x bunches asparagus (about 400g), ends trimmed and stalks cut into 1cm rounds, tips left whole
• 100g frozen peas
• 100g Ivy’s Somerset Reserve Vintage Cheddar, finely grated
• Handful of fresh mint, to serve
• Lemon wedges, to serve
• Salt and pepper

1. Heat the oil and butter in a deep, wide frying pan over a medium – high heat. When the butter sizzles, tip in the onions, celery and a pinch of salt. Cook, stirring often for 8-10 minutes, until the vegetables are softened, but not yet catching – add a splash of water if the mixture browns in places.
2. Stir in the garlic, rice, and bay leaves and toast the rice, stirring regularly, for 4 minutes before pouring in the wine. This creates a nutty, starchy shell around each grain of rice, and prevents it from turning mushy during cooking. Once all of the wine has been absorbed, reduce the heat to medium and ladle in some of the stock. Continue to stir, allowing the stock to be absorbed completely into the rice before adding more liquid. Once ½ the stock has been absorbed, add the asparagus, peas, some salt and pepper and continue to cook, adding and stirring more stock until it has all been incorporated. Towards the end, the mixture will look wet, but it will thicken up as it rests.
3. Roughly chop ½ the mint, and add along with the reserved butter and all but a handful of the grated cheddar. Cover the pan with a lid, remove from the heat and set aside to rest for 5 minutes.
4.  Spoon the risotto into warm bowls and top with the remaining cheddar, reserved mint leaves and lemon wedges.

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Any extra risotto can be rolled in egg, flour and breadcrumbs and roasted or fried into arancini.

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