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Ingredients:

• 1 bunch asparagus (about 200g)
• 800ml vegetable stock
• 1 tbsp olive oil
• 25g butter
• 1 small onion, finely chopped
• 175g risotto rice
• 100ml white wine or vermouth (optional)
• 25g Parmesan or vegetarian alternative, finely grated

Method:

1. Snap the woody ends off the asparagus stalks and tip into a saucepan with the stock.  Put on a low heat to simmer gently.  Meanwhile cut off the tips of the asparagus, add to the stock for exactly 1 minute.  Scoop out with a slotted spoon and set aside.  Finely slice the rest of the stalks into rounds.
2. Heat the oil and half the butter in a heavy, wide pan.  Cook the onion gently for 5 minutes until soft, stirring often.  Add the chopped asparagus stalks and cook for 2 minutes more.  Add the rice and continuously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
3. Stir in the wine or vermouth, if using - it will almost immediately evaporate.  Reduce the heat to a gentle simmer.  Add the stock, a ladleful at a time, stirring in between each addition until it is absorbed - it should take about 15 minutes.
4. Try the rice - it should feel just cooked with a slight bite to it.  Stir in the asparagus tips and any last dregs of stock and cook for 1 to 2 minutes more.  Remove from the heat and top with the remaining butter and most of the Parmesan.  Season generously, cover and leave for a few minutes to settle.
5. Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining Parmesan sprinkled over.

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