Creamy Asparagus Risotto

• 2 Tablespoons Butter Or Olive Oil
• 1 Small Onion, Finely Diced
• 150 grams Risotto Rice
• 700 milliliters Vegetable Stock
• 150 grams Asparagus, Chopped Into Small Pieces
• 100 grams Peas
• 20 grams Grated Hard Cheese
• Fresh Herbs Such As Mint Leaves, Basil, Parsley, To Serve

1. Let butter or oil melt in a pan. Add onion and cook until translucent. Add rice and toast for a minute or two.
2. Then add 500 ml of the stock and stir. Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir).
3. Add asparagus and peas. Stir and leave for 5 more minutes. You will probably need to add some more liquid (it will depend on the heat applied).
4. Check the rice. It may need a few more minutes to finish cooking. Once rice is soft, it's time to give it the finishing touch: if needed, add a little water (add in small amounts, you don't want to overdo it!) and a little grated cheese to get the creaminess right. Remember: it needs to flow like lava.
5. Serve with fresh herbs if desired.

butter, onion, rice, milliliters, hard cheese, fresh herbs

Taken from tastykitchen.com/recipes/sidedishes/creamy-asparagus-risotto/ (may not work)