Asparagus Risotto

(serves 2 as a main course, or 4-6 as a side dish)

Ingredients

• 1 bunch fresh asparagus
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup fresh or frozen peas (optional)
• 1 package of Salty Don’s Smoked Risotto
• 150ml/5oz dry white wine
• 1.4 litres/5-6 cups hot vegetable stock
• 2-3 tbsp butter
• coarse salt and freshly ground black pepper
• freshly grated parmesan cheese, to serve

1. Cut the asparagus stalks into bite size pieces and blanch in boiling water for about 5 minutes. Rinse under cold water, drain well and set aside.

2. Heat the oil and butter in a large, heavy based saucepan and add the onion and garlic. Sauté over a gentle heat for 2-3 minutes, until softened.

3. Stir in the rice and stir until the kernels become translucent. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful (about 1/2 cup) of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

4. Gently stir the asparagus and peas (if using) into the risotto and allow to heat through for 3-4 minutes. Add salt and pepper to taste. Remove from the heat and stir in the butter.
Serve with freshly grated Parmesan cheese.