Spring Risotto Recipe | olivemagazine

Ingredients

• small bunch of mint leaves picked
• 3 tbsp extra-virgin olive oil
• juice of ½ a lemon
• 6 spring onions whites finely sliced into rounds, green ends julienned
• 1l chicken or vegetable stock
• 350g asparagus woody ends snapped off
• 200g frozen peas
• 25g butter plus a large knob to serve
• 1 tbsp olive oil
• 1 bay leaf
• 350g risotto rice
• 125ml dry white wine or vermouth
• zest and juice of ½ a lemon
• 100g broad beans blanched and peeled
• 30g parmesan (or vegetarian alternative), grated plus extra to serve
• 1 tbsp truffle butter or truffle oil (optional)
• 4-6 egg yolks