Asparagus Risotto

Ingredients (Serves 2)

• 500 g asparagus, woody ends trimmed
• 1 onion, finely chopped
• 300 g Arborio rice
• 750 ml chicken or vegetable stock, hot
• 75 g butter
• 25 g freshly grated Parmesan cheese
• Freshly ground black pepper
• Rocket leaves
• Salt and freshly ground black pepper tomatoes
• 1 red chili, chopped
• 2 tablespoon chopped black olives

Method: 1. Gently fry the onion in butter until it becomes soft. 2. Add the rice and cook for a few minutes on medium heat, stirring so it gets a good coating of butter. Pour in a generous ladle of stock and allow it to absorb while you chop the asparagus into small pieces. 3. Once all the liquid has disappeared, add asparagus and more stock. Keep stirring until the liquid is absorbed. 4. Add the butter, Parmesan and black pepper to the pan. Cover and leave for 10 minutes. 5. Serve with a liberal sprinkling of black pepper and rocket leaves.