Asparagus & Lemon Risotto with Garlic and Onion

1. Prepare your asparagus: snap off the woody ends, then cut the spears into 3cm pieces, keeping the tips separate. Bring a small pan of salted water to the boil, blanch the tips for 90 seconds, then drain and set aside. These go in at the end so they stay vibrant and tender.

2. Keep your vegetable stock hot in a separate saucepan over a low heat. Cold stock added to risotto will slow everything down and affect the texture.

3. In a large, wide pan, heat the olive oil and half the butter over a medium heat. Add the diced onion and a good pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until completely soft and translucent — don't rush this, it builds the flavour base.

4. Add the minced garlic and the asparagus stalks (not the tips). Cook for another 2 minutes, stirring, until the garlic is fragrant and the stalks have softened slightly.

5. Add the risotto rice and stir well to coat every grain in the butter and oil. Toast for 2 minutes until the edges of the grains look slightly translucent. This step is important — it helps the rice hold its structure.

6. Add a ladleful of hot stock to the rice and stir continuously until almost fully absorbed. Continue adding stock one ladle at a time, stirring frequently and only adding the next ladle once the previous one is mostly absorbed. This process should take about 18–22 minutes. Taste the rice as you go — it's ready when it's creamy but still has a very slight bite at the centre.

7. When the rice is just done, remove from the heat. Stir in the remaining butter, the lemon juice, and lemon zest. Season generously with salt and black pepper. The residual heat will melt the butter into a glossy, creamy finish.

8. Gently fold in the reserved blanched asparagus tips. Let the risotto sit for 1 minute before serving — it will loosen slightly as it rests, which is exactly right.

9. Spoon into warm bowls and serve immediately. A final squeeze of lemon over the top never hurts.