Asparagus risotto

Instructions

1. Heat a large, heavy-based frying pan over medium heat, then add 3 tbsp olive oil. Add the onion and garlic and fry for 3 minutes, or until the onion is translucent, then remove. Discard the garlic. Add the rice to the pan and toast, stirring for 1 minute, then add the white wine. Stir until the wine is absorbed, then add a third of the hot stock. Simmer for 5 minutes, stirring once or twice, until the stock is absorbed. Repeat twice with the remaining stock.
2. While the risotto cooks, peel the asparagus all the way to the base of the tip, then cut into 3 cm pieces. Keep the asparagus tips separate from the stalks. Add the asparagus stalks (reserving the tips) to the risotto with the last of the stock.
3. Heat a small frying pan over medium heat and add the remaining olive oil and a bit of the butter. Fry the asparagus tips and season well with salt then remove from the heat.
4. When last addition of the remaining stock is mostly absorbed (the risotto should be al dente but still quite “soupy”), vigorously stir through the remaining butter and parmesan to create a creamy risotto. The texture of the risotto should be quite soft, so that it spreads easily on a plate if you tap the base of the plate. Use some extra stock or water to thin the risotto if the texture looks too firm. Transfer to serving plates and top with the asparagus tips and parmesan cheese.