This is another recipe inspired by my own cooking, and I’m delighted to share it with you. I hope it becomes one of your favourite recipes too.

Method

1. Wash the asparagus and trim off the woody ends. Cut off the tips and set them aside. Slice the remaining stalks into small pieces.
2. Heat the olive oil in a large frying pan. Add the chopped onion and sliced asparagus (without the tips). Cook until the onion becomes soft and translucent.
3. Add the rice and cook for about 1 minute, stirring frequently.
4. Pour in the white wine and cook for another minute until it has mostly evaporated.
5. Add the water, Vegeta seasoning, saffron and salt to taste.
6. Cook for 12–15 minutes, stirring occasionally.
7. If the rice is still too firm, add a little more hot stock or water and continue cooking until creamy.
8. Stir in the butter and add the reserved asparagus tips during the last few minutes of cooking.
9. Serve immediately with plenty of freshly grated Parmesan.

Enjoy!