Asparagus Risotto

1. Snap the woody ends off the asparagus. Cut the tips off and set aside. Slice the remaining stalks into 2cm pieces.

2. Pour your stock into a saucepan and keep it on a low heat — adding warm stock to the risotto is key to a creamy result.

3. In a large, wide pan, heat the olive oil and half the butter over a medium heat. Add the onion and a pinch of salt and cook gently for 6–8 minutes until soft and translucent. Add the garlic and cook for another minute.

4. Add the arborio rice and stir to coat in the fat. Toast for 1–2 minutes until the edges of the grains look slightly translucent.

5. Pour in the white wine and stir until fully absorbed.

6. Add the asparagus stalk pieces (not the tips yet). Begin adding the warm stock one ladleful at a time, stirring continuously and waiting until each ladle is absorbed before adding the next. This process will take around 18–20 minutes.

7. With about 5 minutes left, add the asparagus tips so they cook gently without going mushy.

8. When the rice is just cooked — tender with a slight bite — remove from the heat. Add the remaining butter, grated parmesan, and lemon juice. Stir vigorously for a minute to create a silky, creamy texture. The risotto should flow and spread — if it's too thick, add a splash of stock.

9. Season generously with salt and black pepper. Serve immediately in warm bowls with extra parmesan on top.