Green Risotto With Asparagus And Arugula - cooking recipe

Ingredients

1 lb green asparagus, trimmed
1/4 cup olive oil + 1 tbsp
1 None onion, chopped
7 oz risotto rice
1/2 cup dry white wine
3 1/4 cups vegetable stock
1/3 cup pine nuts, toasted
2 cloves garlic, crushed
3 tbsp butter, cut into pieces
1/3 cup Parmesan cheese, grated + shavings, to garnish
5 cups arugula, washed

Preparation

Cook asparagus in boiling salted water for about 5 mins. Drain, run under cold water then cut into 3/4 inch pieces. Heat 1 tbsp oil and sweat onions until softened. Add rice and saute for 2-3 mins. Gradually add wine and stock, 1/4 cup at a time, letting liquid absorb before adding more, around 30-35 mins.
Reserve a little asparagus for garnish, then mash remainder with pine nuts, garlic and 1/4 cup olive oil to make a thick pesto. Season. Add to risotto along with butter and grated cheese. Season and distribute between serving bowls, sprinkle with reserved asparagus, arugula and Parmesan shavings.