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Cook the asparagus and reserve the tips for serving
Place the asparagus, spinach and water in a blender and blitz until smooth. Reserve for stirring through the risotto at the end of cooking
Fry the leek until softened then add the garlic
Add the rice and stir through so all the grains of rice are fully coated in oil
Add a small glass of white wine (optional, you can leave this out) and stir through until the alcohol aroma has gone.
Add the stock one ladle at a time and continue stirring until all the stock has been absorbed and the rice is cooked through (approximately 12-15 minutes)
Add the lemon zest and lemon juice
Stir through the asparagus and spinach liquid
Serve with a drizzle of olive oil some vegan Parmesan cheese and top with the asparagus tips
For a cheffy look add pea shoots and edible flowers
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