Instructions: Cut the asparagus tips off and set aside.

Cut each stalk into two and cook in plenty of lightly salted boiling water for 2 minutes. Remove from the pan with a slotted spoon and drain.

Next drop the tips in the boiling water and boil very briefly for 30 seconds only.

Take out of the pan and drain separately.

Place just over half of the stalk pieces in a liquidizer with the cream a few basil leaves and stems and 23 tablespoons of the asparagus cooking liquid.

Liquidize to a light green velvety sauce and set aside.

Chop the remaining stalk pieces into thin rounds.

Heat the oil in a heavy wide based pan and saute the onion and spring onions in it until just wilted.

Add the rice gradually stirring over a gentle heat until well coated in the oil.

Add the wine and once absorbed start adding ladlefuls of the hot stock and 150ml of the asparagus cooking liquid.

Keep stirring to prevent the rice from sticking.

After about 25 minutes when the rice has doubled its volume is losing its chalky colour and is becoming soft season to taste and add the liquidized asparagus.

Stir it gently into the risotto which will turn a lovely pale green colour.

Simmer for 10 more minutes.

Keep tasting the rice at this stage in order to catch it at the desired moment.

It should be soft outside but firm in the middle.

It should also have a very creamy appearance so add more liquid if necessary.

Once the risotto is ready add the remaining basil half of the Parmesan the asparagus stalk segments and half of the tips.

Mix gently cover and turn the heat off.

It can now wait for s minutes but no more.

Empty on to a warm platter scatter the remaining asparagus over the top garnish with a few more basil leaves if you wish and serve with a bowl of the remaining cheese.

This is a risotto with a very refined taste and elegant looks making it perfectfor a summer lunch or an al fresco dinner. It is best to make the stock beforehand so the dish is not too laborious on the day. Allow about 85g arborio carnaroli or vialone nano rice per person. Remember that a risotto has to be cooked and consumed immediately while it is still smooth and creamy. A crisp green salad and fresh bread are the perfect accompaniment to the dish.

Serves 4

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