Serves: 4
Ready in: 45 minutes
Price per serving: £1.70

Calories (per serving): 500
Carbs: 63g
Fat: 18g 
Saturated Fat: 9g

INGREDIENTS:
1 litre vegetable stock, made with stock powder
2 tbsp olive oil
25g butter
1 small onion, chopped
1 clove garlic, finely chopped
300g arborio rice
100ml white wine
227g bunch asparagus spears
2tbsp chopped flat-leaf parsley
100g Parmesan, grated or shaved with a potato peeler

1. Put the stock in a pan, cover and heat until just below simmering point. Keep at this temperature while you make the risotto. Heat the olive oil and half the butter in a saucepan and cook the onion until golden. Add the garlic and cook for a minute, then add the rice and stir over a low heat for another minute.
2. Add the white wine and boil until all the wine has evaporated. Add a ladleful (or small mug) of stock, stir gently, and simmer until it has almost evaporated. COntinue to add the stock, a ladleful at a time, stirring gently with each addition for 15 minutes.
3. Bend the asparagus spears until they snap. Discard the tough ends and cut the rest into 2cm pieces. Add the asparagus to the rice and cook for another 15 minutes, adding stock until the rice and asparagus are tender. You may not need all the stock.
4. Gently stir in the parsley, the rest of the butter and half the Parmesan. Serve sprinkled with the rest of the Parmesan.