50g/2oz/4 tbsp butter
1 onion, finely chopped
2 garlic cloves, crushed
225g/8oz/1 cup Arborio rice
500ml/17fl oz/2 cups hot vegetable stock
450g/1lb asparagus, trimmed
3 tbsp double (heavy) cream
4 tbsp chopped fresh parsley
50g/2oz/⅓ cup freshly grated Parmesan
salt and ground black pepper
1 Melt the butter in a heavy-based pan, add the onion and garlic and cook over a low heat until soft.
2 Stir in the rice, cook for 1 minute, then add one-third of the hot stock. Bring to the boil, then reduce the heat and simmer until the liquid has been absorbed. Continue adding the stock, a little at a time, until almost all the stock has been absorbed and the rice is tender. Stir frequently.
3 Meanwhile, cook the asparagus in a pan of salted boiling water until just tender. Drain well in a colander.
4 Add the cream, parsley and half the grated Parmesan to the pan. Stir in the asparagus and season with salt and pepper.
5 Divide the risotto among four plates, sprinkle with the remaining Parmesan and serve.