Name: Asparagus risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 900ml vegetable stock; 250g asparagus spears trimmed and cut into 2-3 pieces; 30g butter; 1 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove crushed; 175g risotto rice; 30g parmesan (or vegetarian alternative) finely grated, plus extra to serve; 1 tbsp chopped chives; 1 lemon zested and ½ juiced

900ml vegetable stock
250g asparagus spears
trimmed and cut into 2-3 pieces
30g butter
1 tbsp olive oil
1 small onion
finely chopped
1 garlic clove
crushed
175g risotto rice
30g parmesan (or vegetarian alternative)
finely grated, plus extra to serve
1 tbsp chopped chives
1 lemon
zested and ½ juiced

Method

step 1
Heat the stock in a pan until simmering. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain.
step 2
Melt a knob of the butter with the olive oil in a large, deep frying pan, then cook the onion for 10 mins until softened. Add the garlic and cook for 1 min before adding the rice, stirring for a few minutes until the rice is glossy.
step 3
Add the stock a ladleful at a time, stirring, until the rice is just tender (it should have a little bite but not be chalky) – you may need to add a little more water at the end. Add the asparagus to the pan and cook for 1 min. Stir in the remaining butter and cheese, season and put on a lid. Leave to sit off the heat for 3 mins then stir through the chives, lemon zest and juice, and serve in warm bowls with extra cheese, if you like.