This recipe was contributed by Richard Lane for our recipe competition in 2011.
- Steam asparagus stems for 10 mins and set aside
- Fry 1 onion in olive oil for 10 mins until golden
- Add 150g of risotto rice and stir for 2 mins
- Add 500ml of vegetable stock slowly over 20 mins, stirring regularly until creamy
- Stir in asparagus and grated Parmesan cheese
- Serve immediately