Risotto With Asparagus

Ingredients:

• Brown onion fine diced                                      30g
• Olive oil                                                            30ml
• Garlic                                                                1/2 clove
• Arborio rice                                                       100g
• White wine                                                         30ml
• Water or light veg stock                                     500ml
• Asparagus(stems removed,flesh sliced)               1/4 bunch
• Cold butter                                                         10g
• Parmesan grated                                                 30g
• Chopped chervil & sprig for garnish                    1tsp

Method:

1. Sweat onions and garlic in olive oil then add the rice stirring constantly to prevent sticking and to warm the rice.Deglaze with white wine,over a very low heat.
2. Then add 1 small ladle of white wine at a time stirring in so that all the liquid is incorporated before adding more.Add only enough stock to cook the rice 1 ladle at a time.
3. When rice is half cooked,add the asparagus and season to taste.
4. Finish with cold butter and grated Parmesan when the rice is al dente.Garnish.