Asparagus risotto

This recipe's really quick to make with tender asparagus and nutty Parmesan the stand-out flavours in this dish

Serves 4 as a main course

What you need:

• 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

What you do:

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

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