Asparagus & Leek Risotto

1/2 Jar of Miza Creamy Cauli Sauce
1 Knob of Butter
2 Garlic Cloves, finely sliced 
100-150ml White Wine
200g Risotto Rice 
500ml Stock 
1 1/2 Leeks, finely sliced 
6 Asparagus Spears, chopped into equal sized pieces 
75g Parmesan, grated 

Olive Oil 

1/2 Lemon, zested and juiced  

To Garnish:
Grated Parmesan

Cook Time: 0030
Serves: 02

  1. Prep the vegetables first. Wash and finely slice the leeks, removing the outer leaves and removing the tough ends. Finely slice the garlic and cut the asparagus into equal pieces, about 1 inch long. 
  2. Keep the stock warm in a saucepan over medium heat. 
  3. Heat a large deep frying pan on medium heat and add the knob of butter. Once the butter has melted and is bubbling add the garlic and lower the heat, add a pinch of salt and cook until the garlic is soft. 
  4. Add the rice and toast in the garlic for 3-4 minutes. Then add the white wine and simmer until absorbed by the rice. 
  5. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is almost cooked and the stock has been absorbed. (you might not need all the liquid as you will be adding the Creamy Cauli sauce too)
  6. Meanwhile cook the leeks in a separate pan with a drizzle of olive oil and a pinch of salt. Cover the pan and cook on low/medium until soft, about 5-8 minutes. 
  7. Before the last ladleful of stock add the asparagus to the rice and stir through. Add the stock and cook gently. Once the rice has absorbed the liquid add the Creamy Cauli sauce and stir through. 
  8. Take the risotto off the heat and stir through the grated parmesan, a pinch of salt and pepper, lemon zest, a squeeze lemon juice over, and add the cooked leeks. 
  9. Serve immediately with some more grated parmesan, a drizzle of olive oil and enjoy!