Asparagus Risotto

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Clean the asparagus and trim any white ends or peel with a vegetable peeler. Gently fry the onion in the butter until it becomes translucent. Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter. Add a ladle of hot stock at a time and continue stirring until all the stock has been used. Meanwhile, steam the asparagus for 3-6 minutes. Chop roughly once it is cooked. Add a knob of butter, the asparagus, half the Parmesan and a good grinding of black pepper to the risotto and give it a stir. Serve your risotto in warm bowls with a sprinkling of Parmesan on top of each serving.

Note: Recipe of the British Asparagus Growers Association.