Ingredients
1L hot Vegetable Stock (you may need more or less depending on how the risotto cooks)
1 tbsp Olive Oil
Small knob of Butter
½ Large Onion (finely diced)
300g Risotto rice (I used Carnaroli)
125ml White Wine
1 bunch of Asparagus (tips kept whole, stalks cut into discs woody ends discarded)
50g Butter
50g grated Parmesan
Bunch of Mint (leaves picked and chopped)
Zest and Juice of 1 Lemon
100g Frozen Peas
Preparation
