Asparagus, Beetroot & Blue Cheese Risotto

Heat your rapeseed oil in a large saucepan and gently fry the onion until soft Add the leek and the garlic and cook off for a couple more minutes before adding the rice.

Give the rice a good stir so that it is well coated and add the white wine vinegar and beetroot juice. – Stir until the liquid has absorbed and then add a ladle of the stock. Again, stir until the stock has been absorbed by the mixture and then add your next ladle – repeat this process until your rice is almost cooked with a slight aldante edge. Add the peas and the asparagus and one last splash of stock and cook for 2-3 minutes.

Turn off the heat and stir in the blue cheese. Season to taste, plate up and enjoy!