Asparagus Risotto | olivemagazine

Ingredients

• 900ml vegetable stock
• 250g asparagus spears trimmed and cut into 2-3 pieces
• 30g butter
• 1 tbsp olive oil
• 1 small onion finely chopped
• 1 garlic clove crushed
• 175g risotto rice
• 30g parmesan (or vegetarian alternative) finely grated, plus extra to serve
• 1 tbsp chopped chives
• 1 lemon zested and ½ juiced