Asparagus Risotto

Asparagus Risotto

for 4 people

100g butter
1 small onion
8 fistfuls - 400g - arborio rice
2 bunches - 20 stalks of asparagus
500ml chicken or vegetable stock

Wash the asparagus and chop the stalks into 1cm pieces, leaving 4cm of the tips.

Melt a generous knob of butter in a heavy-based pan, add a chopped onion, and cook gently until translucent.

Add the rice (two handfuls per person) and toast it in the butter until it starts to brown.

Add a generous glass of dry white wine (this adds an acid note to the dish). Let the wine evaporate until the onion and rice are nearly dry then add a ladleful of stock and give it a good stir.

Add the asparagus then continue adding the stock, a ladleful at a time, stirring constantly, each time waiting for the liquid to be absorbed before adding the next ladleful. Carry on until the rice is soft but still firm.

Remove from the heat and allow it to rest for a couple of minutes. Then, stir in another generous knob of butter and some grated parmesan.