Risottos are quick and easy substantial side dishes to make and serve any time of the year. Lemon partners both asparagus and parmesan cheese well in this delightful risotto.

Ingredients

• 50 grams butter
• 2 medium-sized onions, peeled and finely chopped
• 2 tsp minced garlic
• 2 cups short grain (risotto) rice
• 1 cup dry white wine
• · about 3½ - 4 cups chicken stock, preferably homemade
• ¼ cup grated fresh Parmesan cheese
• ½ cup cream
• 1 egg yolk
• grated rind and juice one lemon
• 350-500 grams asparagus

Method

1. Heat the butter in a large saucepan and cook the onion over a low heat for 10-15 minutes until softened but not coloured. Stir regularly. Add the garlic and cook a further 2 minutes.
2. Add the rice and toss over the heat until the rice whitens. Add the wine and stir over a moderately low heat until all the liquid has been absorbed. Then add about ½ the stock and simmer gently, stirring occasionally until the liquid has been absorbed and then repeat with remaining stock.
3. While the rice is cooking, trim the asparagus. Cut the bottom 2/3rds of each stem into thin slices and blanch in boiling salted water for 2-3 minutes. Scoop out with a slotted spoon. Blanch the tips for 2-3 minutes and then lift out and set aside.
4. Once the rice is cooked and creamy, beat the cream, egg, lemon juice and rind together and stir into the rice with the parmesan. Cover and set aside at the back of the stove for about 2 minutes.
5. Stir in the finely sliced asparagus and pile into bowls. Serve garnished with the asparagus tips and a wedge of lemon. Serve with your favourite spring casserole or grilled meat or fish.