( serves 4) Camera Press
Prep time: 10 mins Cooking time: 25 mins
2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 125g thin asparagus spears, stems trimmed 300g risotto rice 1 litre vegetable stock, hot pinch saffron strands, dried and powdered
1. Heat oil in medium-sized pan. Add onion and garlic and cook gently until soft. Chop asparagus, reserving tips, and add stalks to pan. Fry with onion and garlic for 1-2 minutes, then add rice. Stir until grains are coated in oil and slightly translucent. Add 125ml stock and reduce over high heat until rice has absorbed all liquid. 2. Dissolve saffron in remaining stock and add to rice. Stir and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. 3. Add asparagus tips and cook for 8-10 minutes. When liquid is absorbed and rice is creamy and al dente the dish is cooked. Add salt and pepper to taste and remove from heat. Serve immediately.