Method

• 1.
  Chop the asparagus into 2cm lengths. Heat half the oil in a small pan over medium heat. Add onion and asparagus and cook until the onion is golden. Remove from the pan.
• 2.
  Bring stock to the boil in a saucepan, then reduce heat and keep at a simmer.

• 3.
  Heat remaining oil and the shallot in a large saucepan and cook for a few minutes until the shallot is translucent. Add the rice and toast over low heat for 2 minutes.
• 4.
  Slowly add the hot stock to the rice a ladle at a time, stirring continuously. After around 8 minutes, add the sautéed asparagus and onion. Continue stirring and adding the stock for a further 8-10 minutes until the rice is al dente or at your preferred level of tenderness.
• 5.
  Turn off the heat, add the spinach and half the Parmigiano and season, if necessary. Stir well, then add the butter. Cover and leave for 3 minutes. Stir the butter through the risotto and serve with the remaining cheese.