Serves 4 as a main course
Ingredients
500g British asparagus
1 finely chopped onion
300g Arborio rice
750ml hot chicken or vegetable stock
75g butter
50g freshly grated Parmesan cheese
Black Pepper
Method
1
Gently fry the onion in the butter until it becomes translucent.
2
Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter.
3
Add a ladle of hot stock at a time and continue stirring until all the stock has been used.
4
Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked.
5
Add a knob of butter, the asparagus, half the parmesan and a good grinding of black pepper to the risotto and give it a stir.
6
Serve your risotto in warm bowls with a sprinkling of Parmesan on top of each serving.
