Risotto al Limone e Asparagi (Lemon and Asparagus Risotto)

• 900 ml Vegetable stock, hot
• 250 g Asparagus
• 1 small Yellow onion
• 1 tbsp Extra virgin olive oil
• 40 g Butter
• 180 g Arborio rice
• 1 medium Lemon
• 50 g Parmesan
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Trim the asparagus and cut it into bite-size pieces, keeping the tips separate if you like. Finely chop the onion.
2. Heat the olive oil and half the butter in a large frying pan over a medium heat. Add the onion and a pinch of the salt, then cook for 6 to 8 minutes until soft and translucent, not browned.
3. Stir in the arborio rice and cook for 1 to 2 minutes until the grains look slightly translucent at the edges. Add a ladle of hot stock and stir until it is mostly absorbed.
4. Continue adding stock a ladle at a time, stirring often and only adding more when the pan looks nearly dry. After about 12 minutes, stir in the asparagus pieces (add the tips in the last 5 minutes if keeping them separate). Cook for a further 6 to 8 minutes, until the rice is al dente and the risotto is creamy and loose.
5. Finely grate the lemon zest, then squeeze the juice. Take the pan off the heat and stir in the remaining butter, Parmesan, lemon zest and 1 to 2 tbsp lemon juice, then season with the remaining salt and the black pepper. Rest for 2 minutes, then serve straight away while glossy and flowing.

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