Ingredients
5 c vegetable stock
250g asparagus
1/3 c butter
1 onion, finely chopped
1 1/2 cups Arborio rice
1 pinch saffron strands
juice of 1 lemon
salt
freshly ground pepper
flat-leaf parsley, to garnish
Method
In a large saucepan, heat stock until boiling. Keep at simmering point over low heat.
Cut tips off asparagus and set aside. Snap woody ends off asparagus stalks and peel off any tough skin. Cut stalks into 2-inch lengths. In a large heavy saucepan, heat 2 tablespoons of the butter. Add onion and cook, stirring occasionally, 5 minutes or until soft. Add rice and asparagus stalks and cook, stirring, 2 or 3 minutes.
Add a ladleful of hot stock and cook over low heat, stirring frequently, until stock is absorbed. Continue to stir in stock in this way, a ladleful at a time.
When rice begins to look creamy, add saffron, lemon juice, salt and pepper. Continue adding stock and stirring until risotto is thick and creamy and rice is tender but not sticky.
Meanwhile, put asparagus tips in a steamer and steam 5 minutes, or until tender. Just before serving, add asparagus tips and remaining butter to risotto and stir gently to combine.
Garnish with parsley.