Cheesy Asparagus & Pea Risotto

Boil a full kettle

Peel and finely dice your brown onion[s]

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

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

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

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion has softened, add the chopped garlic and your arborio rice and cook for 1 min or until fragrant, stirring to coat the grains in the oil

Once fragrant, add your Chinese rice wine and the 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

Reboil a kettle

When your risotto is nearly cooked, trim the woody ends off your asparagus

Add the trimmed asparagus to a pot with boiled water (just enough to cover them) and a pinch of salt, bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain, return to the pot and keep covered until serving

Once the risotto is cooked, add your soft cheese and blanched peas to the pan with half your grated Italian hard cheese (you'll use the rest later!) and a squeeze of lemon juice

Season with a pinch of salt and pepper and gently stir it all together – this is your cheesy pea risotto

Cut the remaining lemon into 1 wedge per person