Asparagus Risotto

• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 7 ounces risotto rice (arborio)
• 9 fluid ounces white wine
• 18 fluid ounces hot vegetable stock
• 1 bunch asparagus spear, blanched, chopped with tips
• 1 ounce unsalted butter
• 2 ounces parmesan cheese, grated
• salt & freshly ground black pepper

1. For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
3. Add the wine and simmer until absorbed by the rice.
4. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
5. Add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well.
6. To serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.

olive oil, shallot, garlic, rice, fluid ounces white wine, vegetable stock, spear, butter, parmesan cheese, salt

Taken from www.food.com/recipe/asparagus-risotto-474358 (may not work)