Dice the leek and sauté in butter, slice the asparagus, leave the tip whole and add to the pan stirring continuously. Once the vegetables are cooked, remove again the asparagus tips, add the rice and stir well. Zest the lemons and add half of it, squeeze in the juice, add the wine and bring to the boil, warm stock and simmer until rice is cooked through. Finish by adding the mascarpone, basil, Parmesan, adjust seasoning and stir well. Garnish with few rocket leaves, lemon zest and some Parmesan shavings.

Serves 2

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