Instructions
1. In a pan, sauté leek in a bit of broth until softened.
2. Add arborio rice and stir gently until slightly translucent.
3. Add warm broth in ½-cup increments, stirring slowly and often.
4. When rice is nearly al dente, stir in the spinach purée.
5. Add blanched asparagus and cook just until rice is tender and creamy.
6. Remove from heat, finish with olive oil and a pinch of salt. Garnish with lemon zest or thyme if desired.

To Make Chanterelle Bacon (Stovetop):
Heat a skillet over medium. Add chanterelles with a splash of oil. Once they release moisture and begin to crisp, stir in tamari, smoked paprika, and maple syrup. Sauté until deeply browned and just crisp.

You could use any mushroom you have access to though for this.

To Serve:
Spoon risotto into bowls. Top with chanterelle bacon and extra asparagus. Let each bite remind you of spring’s green promise.