Ingredients
500g/1lb 2oz British asparagus
1 finely onion, chopped
85g/3oz butter
300g/10½oz arborio rice
750ml/1½lb hot chicken or vegetable stock
55g/2oz freshly grated parmesan cheese
freshly ground black pepper

Method
1. Gently fry the onion in the butter until it becomes translucent.
2. Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter.
3. Add a ladle of hot stock at a time and continue stirring until all the stock has been absorbed.
4. Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked.
5. 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.
6. Serve your risotto in warm bowls with a sprinkling of parmesan on top of each serving.