Asparagus risotto

This is the second of my favourite main-course ways of eating asparagus.

1 tbs olive oil
1 onion, peeled and chopped
2 cloves garlic, crushed
1/2 cup (125 ml by volume) risotto rice
250 ml cooking white wine
500 ml stock (chicken, if you're not vegetarian, or vegetable if you are; cube is fine, although fresh always nicer)
About 25g butter
A nice amount of Parmesan cheese, grated
1 tray asparagus + any tough stalk ends you saved from previous recipe

Cut the tough stalks of the asparagus, and put them into a saucepan with the stock; bring to the boil and simmer while the rest of this is happening. 

Put the olive oil, onion and garlic into a pan and cook gently until transparent.  Now add the rice and stir well, and then add the wine.  Bring back to the boil and simmer for 5-8 minutes until it is all absorbed, stirring frequently.  Now add half the stock and continue.  Meanwhile, cook the asparagus - steaming is easiest, but however you prefer.

When the stock has been absorbed, add the rest of it.  Put the now-cooked stems into a food processor and blitz with a little water (or retained stock) until you have a very smooth puree.

  Now continue cooking the rice until all the stock has been absorbed, and then add the asparagus puree, the butter and the cheese, and beat vigorously until all is smooth and gloopy and delicious.

Serve topped with the steamed asparagus.

Serves 2