- 700 g fresh asparagus spears, trimmed and cut into 4cm lengths
- 1.5 litres chicken stock, hot
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, peeled and chopped
- 400 g arborio risotto rice
- 200 ml dry white wine
- 25 g unsalted butter
- 60 g parmesan
- Juice of 1 lemon
- 28 g fresh flat-leaf parsley, leaves picked, washed and chopped
- 60 g Abergavenny goats' cheese
Blanch the asparagus for 3 minutes in the stock. Remove using a slotted spoon and refresh in cold water. Set aside. Keep the stock warm on the stove.
Heat the oil in a large pan and gently fry the onion until softened - about 3-4 minutes. Add the garlic and stir-fry for 1 minute. Add the rice and stir until the grains are coated in the juices and transparent. Pour in the wine and stir until it is completely absorbed.
Add 1 and a half ladles of stock, letting it simmer, not boil. Continue to stir and add another ladle of stock once the previous amount has been fully absorbed. Keep doing this until all of the stock has been used up.
Stir in the butter, parmesan, asparagus and lemon juice. Leave to stand, covered, for 2 minutes to allow the flavours to infuse. Season with freshly ground black pepper and stir through the parsley, reserving a little for garnishing.
Divide between bowls and crumble over a little of the goats' cheese. Sprinkle over the remaining parsley and serve.
Cook's tip: the trick to getting a really creamy risotto is to keep on stirring the while you're cooking, and don't add more liquid until the previous ladleful is absorbed.