225g/8oz fresh British asparagus
2 tbsp olive oil
1 medium onion, peeled and finely chopped
225g/8oz Riso Gallo Arborio Risotto Rice
1/2 wineglass dry white wine
900ml/1 1/2pt vegetable stock
3 medium courgettes, trimmed and cut into dice
salt and freshly ground black pepper
25g/1oz freshly grated Parmesan
25g/1oz unsalted butter
juice of half a lemon
Parmesan shavings for serving
· First, snap asparagus at the natural breaking point to break off the tough bottom ends of the stalks. Blanch stems in lightly salted boiling water for around 3 minutes. Drain. Cut into 5cm/2in lengths and reserve.
· Heat oil in a pan and gently fry onion over gentle heat to soften but not brown. Add Riso Gallo Risotto Rice and stir to coat. Pour over wine and stir with a wooden spoon until absorbed.
· Add a ladleful of stock and continue stirring over medium heat until absorbed. Continue like this until rice creamy – but not quite cooked. Stir in courgette dice. Add another ladleful of stock and stir rice until absorbed. You may not need all the stock. Season with salt and freshly ground black pepper. Stir in freshly grated Parmesan and butter. When rice is just cooked, stir in asparagus pieces and squeeze over lemon juice.
· Serve immediately topped with Parmesan shavings.