Instructions: Cut the tips off the asparagus and reserve.

Blanch the asparagus stalks in boiling salted water and set aside.

Heat the stock and keep it at a simmer. In a large heavy based saucepan, cook the onion and garlic in the olive oil until soft but not brown. Add the rice and stir to coat thoroughly with the oil. Add enough hot stock to cover, then cook gently, adding more stock as it is absorbed. Season well.

After about ten minutes add the asparagus tips. Stir then add more stock and cook for a further five minutes. Pour in the wine, then add the blanched asparagus stalks, butter and parmesan.

The risotto should be moist and creamy and the rice slightly al dente.

Check the seasoning and add more if required. Serve immediately.

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