A quick and easy risotto with asparagus, lemon and pine nuts for a delicious dinner option.

METHOD

• Prep your vegetables. Chop the asparagus, garlic coves and dice the onion.
• Heat a drizzle of olive oil in a large pan and add the garlic and onion. Cook for 5 minutes.
• Add the rice into the pan along with the white wine. Keep the heat on low to medium.
• Tend to the rice, stirring and adding in the stock in small increments for 15 minutes.
• Add the asparagus to the rice, along with the rest of the chicken stock.
• Combine the butter, parmesan cheese and half of the juice of a lemon to the rice.
• Cook for a further 5 minutes, or until the rice has a slight al dente texture.
• Serve with a topping of pine nuts and a squeeze of lemon.