Gluten-Free Risotto con Asparagi (Asparagus Risotto)

• 1.2 liters Vegetable stock
• 350 g Asparagus
• 1 medium Yellow onion
• 2 tbsp Olive oil
• 1 tsp Fine sea salt
• 320 g Arborio rice
• 60 g Butter
• 70 g Parmesan
• 1 medium Lemon
• ½ 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, then cut the spears into bite-sized pieces, keeping the tips separate if you like. Finely chop the onion.
2. Warm the olive oil in a large pot over a medium heat, add the onion and a pinch of the salt, then cook for 6 to 8 minutes until soft but not coloured. Stir in the rice and cook for 1 to 2 minutes until the grains look slightly translucent at the edges. Keep the heat at medium so the rice toasts gently.
3. Add a ladleful of hot stock and stir until it is mostly absorbed, then continue adding stock a ladle at a time, stirring often. After about 12 minutes, stir in the asparagus pieces (add the tips for the last 5 minutes if you kept them separate). Cook for a further 6 to 10 minutes, until the rice is tender with a slight bite and the risotto is loose and creamy.
4. Take the pot off the heat and stir in the butter until glossy. Finely grate in the Parmesan, then squeeze in lemon juice to taste and add the black pepper. Rest for 2 minutes, then serve straight away.

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