Creamy Asparagus Risotto

Ingredients

• Olive oil 2 tbsp
• Large shallot 1
• Garlic cloves 2
• Arborio rice 300g
• Dry white wine 150ml
• Hot vegetable stock 1 litre
• Asparagus 300g
• Unsalted butter 25g
• Vegetarian hard cheese (e.g. Parmesan-style) 50g
• Double cream 50ml
• Lemon zest from 1/2 lemon
• Salt to taste
• Black pepper to taste

Method

1. Heat the olive oil in a large, deep saucepan or frying pan over a medium heat. Add the finely chopped shallot and cook gently for 5-7 minutes until softened and translucent, but not browned.
2. Add the minced garlic and cook for another minute until fragrant. Stir in the Arborio rice and toast for 1-2 minutes, stirring constantly, until the edges of the grains look slightly translucent.
3. Pour in the white wine and stir until it has been completely absorbed by the rice.
4. Begin adding the hot vegetable stock, one ladleful (about 150-200ml) at a time. Stir continuously, waiting until each addition of stock is almost fully absorbed before adding the next. Continue this process for about 15 minutes.
5. Add the trimmed and chopped asparagus pieces to the pan and continue to add stock and stir for another 5-7 minutes, or until the rice is al dente (tender with a slight bite) and the risotto is creamy. You may not need all the stock.
6. Remove the pan from the heat. Stir in the butter, grated vegetarian cheese, double cream, and lemon zest (if using). Stir vigorously until the butter and cheese have melted and the risotto is wonderfully creamy.
7. Season generously with salt and freshly ground black pepper to taste. Serve immediately in warm bowls.