Ingredients

225 g (8 oz) fresh asparagus
1 onion, chopped finely
225 g (8 oz) Riso Gallo Arborio Risotto Rice
½ wine glass dry white wine
900 ml (1 pt 11 fl oz) hot vegetable stock
3 courgettes, diced
25 g (1 oz) Parmesan, grated
25 g (1 oz) unsalted butter
Parmesan shavings, to serve

Snap off tough bottom ends of asparagus stalks and discard. Blanch tips in lightly salted water for around 3 minutes, or until just tender. Cut into 5 cm (2 in) lengths.

Heat 2 tbsp olive oil in a pan and fry onion until softened. Add rice and stir well to coat grains with oil. Pour in wine and stir with a wooden spoon until absorbed. Add stock a ladleful at a time, stirring until absorbed. Continue until rice is cooked (you may not need all of stock). Stir in asparagus, lemon juice, butter and Parmesan. Top with Parmesan shavings.

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