Serves 4

• 40g butter
• 40ml olive oil
• 1 small brown onion, peeled and finely diced
• 400g asparagus, trimmed and cut into small pieces (reserve the spears)
• 200g Italian risotto rice (arborio)
• 50ml white wine
• 2 litres chicken stock
• Salt and pepper
• 1 tablespoon butter
• Parmesan to taste
  
  Method
  1. Heat the butter and oil in a heavy based pan and cook the onion until soft.
  2. Add the asparagus pieces (except the spears) and cook a little longer.
  3. Add the rice and the wine and toast the rice by frying it until it has absorbed all the wine and the fat.
  4. After a minute or so, begin to add the hot stock, a ladleful at a time, stirring constantly.
  5. As the risotto is cooking, be careful not to drown the rice or allow it to become too dry.
  6. Cook for 15-20 minutes, or until the rice is cooked, but with each grain still slightly firm in the centre.
  7. Taste for salt and pepper – if you are using a well-made, good-quality stock you will need very little extra salt.
  8. Towards the end of the cooking time, add the asparagus spears. This will give the risotto a better, brighter look.
  9. Remove from the heat and stir in the butter and a generous amount of cheese.
  10. Cover for two minutes and allow the butter and cheese to melt into the rice.
  
  Serve immediately