ASPARAGUS AND PEA RISOTTO

250g bunch asparagus

 2 vegetable stock cubes

 1 medium onion, chopped

 2tbsp olive oil

 1 garlic clove, finely chopped

 350g Asda Arborio Rice

 275g frozen peas

 2tbsp chopped flat-leaf parsley

 15g butter

 125g Asda Lancashire or Wensleydale cheese, crumbled

HOW TO MAKE:

Bend the asparagus stems until they snap and discard the tough ends (asparagus always breaks at the spot where the stem gets tough). Cut the tender part into 3cm pieces.

Dissolve the stock cubes in 1.4 litres hot water and put in a pan on a low heat to keep hot.

Cook the onion in the oil in another pan until translucent. Add the garlic and cook for 1 minute.

Add the rice and stir over a low heat for 2 minutes. Add a ladleful of hot stock and cook, stirring slowly, until most of it has been absorbed by the rice.

Continue to cook gently for 15 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next. Stir all the time.

Add the peas and asparagus and stir gently. Continue to cook, adding the stock a ladleful at a time until the rice and asparagus are tender (you may not need to use all of the stock).

Stir in the parsley, butter and half of the crumbled Lancashire or Wensleydale cheese. Serve with the rest of the cheese on top.