1 tbs olive oil
1 red onion, finely chopped
Small amount garlic paste
1/2 cup risotto rice
250 ml cooking wine
500 ml chicken stock (Fresh is best, but from a cube if necessary)
1 packet locally-grown asparagus
Knob of butter
Handful grated or shaved Parmesan (use a vegetarian version of necessary) - about 1/3-1/2 pack
Salt and pepper to taste
Cook the onion and garlic gently in the olive oil until translucent, stirrng all the time. Add the rice and stir for approximately 1 minute, then add the wine. Bring to the boil and simmer, stirring frequently, until the wine is almost all absorbed.
Meanwhile, heat the stock in another saucepan. Cut the very tough ends off the asparagus and discard, and cut the rest in roughly half. Steam the tips, and meanwhile boil the bottom end in the stock that is waiting to be used.
When the wine has almost evaporated, add roughly half the stock to the rice mixture, and again allow to simmer, stirring frequently, until absorbed.
Meanwhile, use a slotted spoon to remove the asparagus stalks from the stock, and puree them with a tiny bit of the stock until smooth. Add the remainder of the stick to the rice and continue as before. The rice should be cooked by the time this last lot has evaporated. Add the pureed asparagus, the butter and the cheese, and beat thoroughly (ideally using a risotto spoon with a hole in it), check the seasoning and serve with the asparagus tips on the top.
