Asparagus Risotto

Servings	:	4
Difficulty	:	Easy

Asparagus Risotto

500g asparagus
1 onion, finely chopped
300g rice
750ml vegetable stock
75g butter
50g freshly grated Parmesan cheese equivallent
Black Pepper

Gently fry the onion in the butter until it becomes translucent

Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter

Add a ladle of hot stock at a time and continue stirring until all the stock has been used

Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked

Add a knob of butter, the asparagus, half the parmesan and a good grinding of black pepper to the risotto and give it a stir

Serve your risotto in warm bowls with a sprinkling of Parmesan type cheese on top of each servingsmrtovnice
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