Asparagus Risotto

1. 1

   For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.

2. 2

   Add the rice and fry for one minute, stirring frequently, until coated in the oil.

3. 3

   Add the wine and simmer until absorbed by the rice.

4. 4

   Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.

5. 5

   Add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well.

6. 6

   To serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.

No additional tips available.