Method

• 1.
  Place oil, spring onion, garlic and a large pinch of salt flakes in a saucepan over medium-low heat and cook for 5-6 minutes until soft and translucent. Add rice and stir for 1-2 minutes to coat the grains.
• 2.
  Place stock in a second saucepan over medium-low heat and bring to a simmer.
• 3.
  For the pesto, bring a small saucepan of salted water to the boil and blanch asparagus for 3-4 minutes until just cooked. Cool under cold running water and set aside to drain.
• 4.
  Reduce rice mixture to low and add hot stock 1 cup (250ml) at a time, stirring continuously until stock is completely absorbed before adding next cup. Continue until all stock has been added and rice is al dente, then remove from heat, cover and set aside.
• 5.
  Whiz a third of blanched asparagus in a blender with remaining pesto ingredients until smooth. Season to taste. Fold pesto through risotto until evenly combined.
• 6.
  Top with mint and remaining asparagus. Scatter with extra parmesan and drizzle with extra oil to serve.