Instructions

1. 1

   Melt the butter in a large saucepan, add the onion and cook on a medium heat until translucent, this could take up to 20 minutes.

   
   

2. 2

   Chop 1cm off the base of the asparagus and steam for 4-6 minutes until tender. Set to one side.

   
   

3. 3

   Add the rice to the onion, stirring constantly and cook for 1-2 minutes until the rice is coated with butter. DON'T LEAVE THE PAN.

   
   

4. 4

   Add 1-2 ladles of stock to the rice, it should be just sufficient to cover the rice. Simmer, stirring frequently until most of the stock has been absorbed.

   
   

5. 5

   Continue adding stock a few ladles at a time, make sure that the liquid has been absorbed before adding the next ladleful, until the stock is used up. This should take around 15-20 minutes and the consistency should be rich and creamy.

   
   

6. 6

   Add the asparagus and cook, stirring constantly, for 2-3 minutes.

   
   

7. 7

   Remove from the heat, add the grated parmesan, lemon zest and juice and a good pinch of black pepper.

   
   

8. 8

   Serve immediately with the parmesan shavings thrown haphazardly over the top.