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1
Prepare the asparagus spears by bending them until they snap then discard the woody ends.
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2
Use a vegetable peeler to neaten the snapped ends.
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3
Slice the goats cheeses in half horizontally and place (rind side down) on a lightly oiled baking tray ready to grill.
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4
To make the risotto, heat the oil and butter in a large pan then gently fry the onion and garlic until softened but not coloured.
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5
Add the rice and stir well to coat in oil.
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6
Cook for 2 minutes, stirring frequently.
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7
Add the wine and simmer until nearly all the liquid has been absorbed.
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8
Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be fully absorbed.
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9
Keep adding the stock in batches until the rice is tender but still has some bite to it (you may not need to use all the stock) this will take about 25 minutes.
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10
Add the peas and continue to cook for a further 2-3 minutes, stirring continuously.
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11
Add the Parmesan and ricotta, stirring gently to combine.
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12
Season to taste with salt and freshly ground black pepper.
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13
Steam the asparagus over boiling water for 3-5 minutes (depending on the thickness of the spears) until just tender.
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14
Place the goats cheese slices under a hot grill until golden and bubbling on top.
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15
To serve, spoon the risotto into warmed bowls.
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16
Place a slice of melted goats cheese onto the risotto and lie the asparagus spears on top.
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17
Drizzle with a little olive oil and a sprinkling of freshly grated black pepper.
