4-6 asparagus spears

1 tbsp olive oil

1 shallot, chopped

1 garlic clove, chopped

200g/7oz risotto rice

250ml/9fl oz white wine

600ml/20fl oz vegetable stock

50g/2oz fresh peas

25g/1oz butter

25g/1oz parmesan cheese

1 tbsp freshly chopped parsley

1 tbsp freshly chopped mint

Cut the tips off the asparagus and set aside, then cut the stems into 6mm/¼- inch slices.

Heat the oil and gently fry the shallot, garlic and asparagus stems until softened but not coloured. Add the rice to the shallot mixture, stir well until all the grains are coated in the oil then raise the heat to high, add the wine and bring to the boil. Continue to boil, stirring until most of it has been absorbed by the rice. Add a ladleful of stock at a time. Add the asparagus tips and peas with the last ladleful of stock and cook until most of the stock has been absorbed. Remove from the heat and add the butter, parmesan and herbs.

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