Method
1. Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.
2. Add the rice, stir and add a splash of white wine.
3. Pour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
4. Chop the asparagus - I prefer slices, but I keep the heads whole so that you can see it’s asparagus, not broccoli!
5. Add the asparagus with about 5 minutes to go. I put it in raw so it infuses the rice with its own juices as it cooks. Add a little piece or two of chervil at the end, but it’s optional.
6. Add the parmesan and then the butter, and this will make the risotto creamy and rich. Take some chervil to garnish, but again, this is optional.
