Ingredients

(5 portions)
  • 500g risotto rice (Arborio)
  • Small bunch of English asparagus (peeled, blanched, refreshed in ice water and chopped)
  • 25g butter
  • A slug of olive oil
  • 1 garlic clove
  • 1 small onion finely chopped 
  • 100g Parmesan shavings
  • 1 tbspn parsley and chive (chopped) 
  • 500cl vegetable stock - use asparagus water 
  • Seasoning
  • 50cl white wine
  • 1 lemons, grated and juiced 

Method

  1. If necessary peel asparagus (keep skins for stock/soup). Blanch for 2 minutes, refresh and pat dry.
  2. In a thick bottom pan sweat down onions and garlic in olive oil and butter until soft but not coloured.
  3. Add white wine and de-glaze pan. 
  4. Add rice, coat in liquids (stirring continuously).
  5. Add a ladle of asparagus stock at a time until cooked al dente.
  6. Add the grated lemon and juice, asparagus and finally herbs. Season to taste, add Parmesan and serve.