Asparagus Risotto

Follow instructions on the packet, dissolve the veg stock cube or powder in 600ml boiled water

Peel and finely chop the brown onion. Heat a large pan (preferably non-stick) with a little bit of stock over a medium heat. Add the onion to the hot pan with a pinch of salt and cook for 3-4 min or until beginning to soften.

Meanwhile, peel and finely chop the 2 cloves of garlic.

Once the onion is beginning to soften, add the risotto rice and chopped garlic and cook for 1 min, stirring to coat the grains in the oil. Add the Chinese rice wine and cook for 30 secs further

Add the stock a ladle at a time, stirring continuously for 20 min or until most of the stock is absorbed and the rice is almost cooked. Turn the oven on the preheat. 

While the rice is cooking, trim the woody parts of the asparagus. Chop the asparagus tips away from the stalks and set them aside. Roughly chop the asparagus stalks to about 2cm pieces. 

Once the rice is almost cooked, add the asparagus tips (only) to a lined baking tray with a pinch of salt. Put the tray in the oven for 5-6 min or until bright green and tender to the bite 

Add the chopped asparagus stalks to the pan and cook for 5 more minutes until the rice is cooked and the asparagus is tender

Add the juice of 1/2 lemon and mix. Season with a pinch of salt and pepper Wash the rocket leaves. Serve the asparagus risotto – top with the roasted asparagus tips and a handful of rocket leaves