Asparagus Risotto - cooking recipe

Ingredients

12 oz asparagus, woody ends removed and discarded
4 tbsp butter
1 None large onion, peeled and finely chopped
1 3/4 cups arborio rice
2/3 cup dry white wine
5 cups vegetable stock, hot
2.5 oz Parmesan, grated, plus extra to serve
None None Crusty bread, to serve

Preparation

Cut the asparagus spears in half, keeping the stalk and tip ends separate. Cook the stalks in a pan of boiling water for 2 mins. Add the asparagus tips. Simmer for another 2 mins, until tender. Refresh in cold water; drain.
Melt 3 tbsp butter in a large pan. Add the onion. Cook over low heat for 5 mins, until softened. Add the rice. Cook, stirring, for 2 mins. Pour in the white wine and cook, stirring, until the wine has been absorbed by the rice.
Add 1-2 ladlefuls of hot vegetable stock. Cook, stirring, until almost completely absorbed. Continue gradually adding stock until the stock has been absorbed and the rice is tender and creamy, but grains are still slightly firm in the center. This will take about 20-25 mins.
Add the Parmesan and remaining butter and stir thoroughly until the cheese has melted. Season to taste and add the asparagus. Cook for another 1-2 mins. Serve immediately with extra Parmesan cheese and crusty bread.