Asparagus Risotto

Ingredients

• 600 asparagus
• 320 g risotto rice
• 3 medium shallots
• 2 cloves garlic
• 150 ml dry white wine
• 1.2 litres vegetable stock
• 80 g Parmesan cheese
• 60 g butter
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper

Contains: milk, sulphites.

Method

1. Cut the tips off the asparagus and set aside. Chop the stalks into pieces and blend with 300ml of hot stock until smooth. Pass through a sieve into the remaining hot stock — this creates a vivid green asparagus stock.
2. Heat the olive oil and half the butter in a wide, heavy-based pan over a medium heat. Add the shallots and cook for 5 minutes until soft.
3. Add the garlic and rice and stir for 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Add the asparagus stock a ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This will take about 20 minutes.
6. When the rice is almost done (it should have a slight bite), stir in the asparagus tips and cook for 3 minutes.
7. Remove from the heat. Beat in the remaining butter and the Parmesan. Add the lemon zest and juice. Season, cover and rest for 2 minutes before serving.