Baked tomato, asparagus and parmesan risotto – Prahran Market

Ingredients

• 6 cups veggie stock
• 2 tbsp olive oil
• 3 tbsp butter
• 1 large brown onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1 can chopped tomatoes
• 1/2 cup parmesan rind + 1 cup grated parmesan, plus extra to serve
• 1 cup mozzarella, shaved
• 1 bunch of asparagus, ends trimmed, cut into 3cm lengths
• Basil leaves, to serve