Asparagus And Egg Risotto - cooking recipe

Ingredients

2 1/2 tbsp butter
2 bunches asparagus, trimmed
1 None onion, finely chopped
1 clove garlic, minced
14 oz arborio rice
1 cup dry white wine
6 cups vegetable stock, warmed
1 oz Parmesan cheese, shaved
4 None eggs, poached

Preparation

Melt butter in a large heavy-bottomed saucepan and saute asparagus for 1-2 mins, until just tender. Set aside and cut into 1 inch pieces. Add onion and garlic to same pan and saute for 2-3 mins, until tender. Add rice and cook, stirring, for 1-2 mins. Add wine and simmer for 1-2 mins, until liquid almost evaporates. Add stock, 1 cup at a time, stirring until liquid is absorbed. This will take around 20 mins. Add asparagus and Parmesan. Serve topped with poached eggs.