ASPARAGUS:

Cut Asparagus tips. Then chop asparagus diagonally.

Fill 1 1/2 cup of the middle parts, and add the rest in a separate bowl with the top parts.

Bring a small pot of water to boil, blanch the 1 1/2 cup of middles for about 5 mins. Save 1 cup of water.

Blanch the other bowl with the top parts for 5 mins, set aside.

Blend the blanched middle parts with 1 cup cooking liquid, 2 tbsp olive oil and basil leaves. set aside to add to risotto at the end.

In a small pan, fry the top parts with a drizzle of olive oil, set aside.

RISOTTO:

In a large pan over medium heat, drizzle olive oil and add sliced leeks. Sauté for around 5-6mins.

Add garlic and cook 2 min until fragrant.

Add arborio rice and stir to coat. Add 1 cup of vegetable stock, stir occasionally, bring to gentle simmer over medium low heat.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. Rice should be creamy yet slightly al dente.

COMBINE:

Stir in the blended asparagus mix. Heat gently on low heat to absorb for a couple of minutes, be careful not to let the rice overcook here.

Add a squeeze of lemon juice, salt and pepper to taste. Stir in the sautéed asparagus parts.

Serve and garnish with lemon zest, toasted pine nuts and olive oil.