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Ingredients

• 450.0ml vegetable stock , made wth half a stock cube
• 4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 85.0ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated parmesan cheese
• small handful of rocket and a few parmesan shavings, to serve

Description

Deliciously Creamy Risotto Without Being Too Rich

BBC Good Food