Asparagus risotto

The season's first fresh asparagus has arrived — the star of the week. This creamy, Italian-inspired risotto is the perfect way to celebrate spring.

Add to your basket:

• 1 bunch Organic asparagus (The star of the week — fresh and tender)
• 1 Organic onion (For depth of flavour)
• 1 bag Organic salad mix (A light side salad)
• a few sprigs Organic fresh parsley (To finish, freshly scattered)
• 300 g Arborio risotto rice (unfortunately only available elsewhere for now — we're working on it)
• 700 ml Vegetable stock (unfortunately only available elsewhere for now — we're working on it)
• 50 g Butter (unfortunately only available elsewhere for now — we're working on it)
• 50 g Parmesan (unfortunately only available elsewhere for now — we're working on it)

Method: Snap the woody ends off the asparagus and place them in a saucepan with the stock over a low heat to gently simmer. Cut off the asparagus tips, add to the stock for exactly 1 minute, then scoop out and set aside. Finely slice the remaining stalks into rounds. In a wide pan, heat the oil and half the butter and cook the onion gently for 5 minutes until soft. Add the asparagus rounds and cook for 2 minutes more. Add the rice and stir continuously until it turns semi-transparent. Add the wine if using — it will evaporate almost immediately. Add the stock a ladleful at a time, stirring until absorbed — about 15 minutes. Stir in the asparagus tips, remaining butter and most of the parmesan, cover and leave to settle for 2 minutes. Stir thoroughly and serve immediately with the remaining parmesan.