Asparagus & Flaked Almond Risotto

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until softened

Dissolve your vegetable stock mix in 600ml [900ml] [1.2L] boiled water

Peel and finely chop (or grate) your garlic

Slice your asparagus into rounds until you reach the tips, keeping the tips whole

Once the onion has softened, add your arborio rice and chopped garlic to the pan, stirring to coat the grains in the oil

Add your Chinese rice wine and cook for 30 secs

Add 1/3 of the vegetable stock and stir continuously until the stock has been absorbed into the rice

Add the asparagus rounds, then continue to add the remaining vegetable stock, a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked – this is your risotto

Meanwhile, roll your lemon[s] with your hand on a hard surface (to release more juice) and cut into 2 wedges per person

Grate your Italian hard cheese

Add your reserved asparagus tips to one side of a baking tray, drizzle with olive oil and season with a pinch of salt

Put the tray in the oven for 5-6 min or until the asparagus tips are nearly cooked and tender

After 5-6 min add your flaked almonds to the other side of the tray and cook for a further 2-3 min or until golden and toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once cooked, remove the risotto from the heat and stir in the grated cheese and a knob of butter

Add the juice of half the lemon wedges

Season generously with salt and pepper

Tip: Add a splash of water if the risotto is looking a little dry