Creamy Asparagus Risotto With Pine Nuts

1. 1

   In a large heavy-based saucepan, heat the olive oil and saute the onion and garlic for 5 minutes on medium low heat.

2. 2

   Add the rosemary and pine nuts and saute for a further 3 minutes or until the onion is softened, but not coloured.

3. 3

   Add the rice, stir to coat the grains in oil and cook for 2 to 3 minutes.

4. 4

   Pour in the white wine and cook over a moderate heat, stirring continuously until absorbed.

5. 5

   Begin to gradually add the hot stock, half a cup at a time, stirring frequently.

6. 6

   Wait until the liquid is absorbed before adding the next lot.

7. 7

   Continue adding stock in this way until it is almost all absorbed (say, half a cup left).

8. 8

   Add the drained asparagus pieces and add the last of the stock.

9. 9

   When the stock is almost absorbed (the rice should be al dente, and takes about 25 minutes in total) stir in the butter and parmesan.

10. 10

    Remove from the heat, cover and leave for 2 minutes, then add salt/pepper/additional parmesan to taste, and serve.

* Per serving · 4 servings · Values may vary.