Asparagus & Goats' Cheese Risotto

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full 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 heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 700ml [975ml] [1.4L] boiled water

Once the onion is beginning to soften, add your arborio rice and chopped garlic to the pan and cook for 1 min, stirring to coat the grains in the oil

Add your Chinese rice wine and cook for 30 secs further

Add the vegetable stock a ladle at a time, stirring continuously for 20 min or until most of the stock is absorbed and the rice is almost cooked

While the rice is cooking, trim your asparagus

Chop the asparagus tips away from the stalks and set them aside

Roughly chop the asparagus stalks

Grate your cheddar cheese

Once the rice is almost cooked, add the asparagus tips to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for 5-6 min or until bright green and tender with a bite – these are your roasted asparagus tips

Add the chopped asparagus stalks to the pan and cook for 5 min further until the rice is cooked and the asparagus is tender

Add the juice of half your lemon[s] and your grated cheese and give everything a good mix up until fully combined

Season with a pinch of salt and pepper – this is your asparagus risotto

Cut the remaining lemon into 1 wedge per person