Asparagus Risotto

• Cook the asparagus in a pan of salted, boling water for 10 minutes until tender, then drain and cut off and reserve the tips
• Chop the stem and set aside
• Bring the stock to boil
• Meanwhile, melt 15g butter in a frying pan, add asparagus tips and cook over low heat, stirring occasionally for 5 minutes, then set aside
• Melt 25g butter with the oil in a saucepan, add onion and cook over low heat, stirring occasionally for 5 minutes
• Stir in the rice and cook, stirring, until the grains are coated in fat, then add the chopped asparagus stems
• Add a ladleful of the hot stock and cook, until it has been absorbed
• Continue adding stock, a ladleful at a time, continue stirring, repeat for 20 minutes or till the rice is tender
• Add remaining butter, and asparagus tips
• Add any additional seafood (this time I added mussels; prawn also fits beautifully)
• Serve with parmesan

Credit: Silver Spoon cook book