Maple Glazed Vegetables with Green Risotto

Method

1. Heat olive oil in a large skillet over medium heat.
2. Add the carrots and cook for about 3-4 minutes until they start to soften.
3. Add the asparagus pieces to the skillet and continue cooking for another 3-4 minutes until both the carrots and asparagus are tender-crisp.
4. Drizzle maple syrup over the vegetables and stir to coat evenly.
5. Cook for another 1-2 minutes until the maple syrup has caramelised slightly.
6. Remove from heat and squeeze a bit of lemon juice over the vegetables. Season with a pinch of flaky salt. Keep warm.
7. FOR THE GREEN RISOTTO
8. Bring a pot of water to a boil and prepare a bowl of ice water.
9. Add the peas and spinach to the boiling water and blanch for 1-2 minutes until bright green and tender.
10. Using a slotted spoon, transfer them to the bowl of ice water.
11. In a blender or food processor, combine the blanched peas and spinach.
12. Blend until smooth, adding a little water if necessary to achieve your desired consistency.
13. In a large pot, heat olive oil over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes.
14. Add the arborio rice to the pot and stir to coat the grains with oil. Cook for 1-2 minutes until the rice turns translucent around the edges.
15. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
16. Stir in the green puree, and cook for an additional 2-3 minutes until heated through.
17. Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
18. Serve the green risotto hot, topped with the maple glazed vegetables and extra parmesan for garnish. Enjoy