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Creamy Asparagus Risotto 

risotto rice (Carnaroli gives the best results but Arborio is easier to find)

asparagus

olive oil

butter (or double the amount olive oil)

small onion

peas (fresh, canned or frozen are fine)

vegetable stock

hard cheese, grated

small handful mint, fresh

small handful basil, fresh

small handful parsely

white wine

Let the butter/oil melt in the pan and add the onion and cook until it’s translucent.

Add the rice and toast for a minute or two. (optional: fry the rice in 1/2 cup white wine until the wine has evaporated)

Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir)

Add in the asparagus and peas, stir and leave for 5 more minutes.

You probably need to add some more liquid (it will depend on the heat applied).

Now, check the rice. It may need a few more minutes to finish cooking.

Once the rice is soft it’s time to give it the finishing touch - if needed add a little water (add in small amounts, you don’t wanna overdo it!) and a little grated cheese to get the creaminess right.