- 1 tbs olive oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 200g risotto rice
- 250ml white wine
- 500ml vegetable stock
- 4 asparagus spears, blanched, chopped
- 25g unsalted butter
- 75g parmesan, grated
- Sea salt and freshly ground black pepper
To make the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for 1 minute, stirring frequently, until it’s coated in the oil. Add the wine and simmer until it’s absorbed by the rice.
Heat the stock over high heat, and once it’s hot, add it to the rice 1 ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been used.
Add the asparagus, butter and parmesan, season to taste, stir well and serve.