Ingredients

200g arborio rice
350ml Freja Rich Chicken Cooking Bone Broth + 150ml water (500ml total)
1 tbsp olive oil
1 leek, chopped
2 garlic cloves, minced
100g petit Pois
100g spinach
100g asparagus, trimmed and cut into 3–4cm pieces
120ml white wine
Zest of 1 lemon
40g grated Parmesan
Fresh parsley, roughly chopped
Salt and black pepper, to taste
Extra olive oil for drizzling

Method

1. Heat 1 tbsp olive oil in a wide pan over medium heat. Add the leek and cook for 3–4 minutes until softened, then add the garlic and cook for another 1–2 minutes until fragrant.
2. Stir in the arborio rice and toast for 1–2 minutes, making sure it’s well coated in the oil and aromatics.
3. Pour in the white wine (if using) and stir until it has mostly absorbed.
4. Begin adding the bone broth and water gradually (about 100–150ml at a time), stirring frequently and allowing each addition to be mostly absorbed before adding the next.
5. Continue for 18–20 minutes until the rice is creamy and al dente.
6. In the final 5 minutes of cooking, fold in the spinach, peas, and asparagus so they cook through while staying bright and fresh.
7. Finish by stirring in the Parmesan, lemon zest, and a drizzle of olive oil. Season with salt and black pepper to taste, then remove from heat and fold through the parsley.
8. Spoon into bowls, finish with an optional drizzle of olive oil, and serve immediately while warm.