Asparagus Risotto

You’ll Need

500g Kentish Asparagus
1 Finely Chopped Onion
75g Butter
300g Arborio Rice
750ml Hot Chicken or Vegetable Stock
50g Freshly Grated Parmesan
Black Pepper

Method

Clean the asparagus and trim any white ends or peel with a vegetable peeler.

Gently fry the onion in the butter until it becomes translucent.

Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter.

Add a ladle of hot stock at a time and continue stirring until all the stock has been used.

Meanwhile, steam the asparagus for 3-6 minutes.  Chop roughly once it is cooked.

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.

Serve your risotto in warm bowls with a sprinkling of parmesan on top of each serving.

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