Risotto with Parmigiano, Asparagus & Peas

Step 1
In a small saucepan bring the stock to a boil and let it simmer away.

Step 2
Trim the woody ends off the asparagus and then cut into small 1 cm pieces. Finely dice the eschalots and set aside.

Step 3
In a medium size saucepan, over low heat, add the olive oil and the diced eschalots. Stir occasionally and let it cook until translucent.

Step 4
Now add the rice, stir and make sure it’s well coated with the oil. Once the rice is toasted (about 2-3 minutes), add the wine, stir, and cook until it has evaporated.

Step 5
Now add a ladle of stock to cover the rice and the salt. Stir occasionally and make sure the rice does not stick to the bottom of the pan.

Step 6
Once the stock is absorbed by the rice, add another ladle of the stock.

Step 7
Now add the asparagus, peas along with more stock.

Step 8
Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).

Step 9
Now stir in the butter and Parmigiano and check for seasoning. Once the butter is melted through the rice, cover it and let it rest for 1 minute off the heat.

Step 10
Serve it on individual plates and top the rice with some more grated Parmigiano Reggiano and a final drizzle of extra virgin olive oil.