Creamy Burrata With Asparagus Risotto & Hazelnut Pangrattato

Boil a full kettle

Peel and finely chop the 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

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water - this is your vegetable stock

Trim the asparagus stalks, discard any woody ends

Chop the asparagus stalks roughly until you're just left with the tips

Whilst the onion is starting to soften, add the arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the roughly chopped asparagus stalks to the pan (save the tips for later!)

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

Whilst the risotto is cooking, bash the hazelnuts with a rolling pin

Tip: Keep them in the bag so you don't lose any!

Peel and finely chop (or grate) the garlic

Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Chop the parsley finely

Once the rice is almost cooked, add the asparagus tips, grated Italian hard cheese and Chinese wine to the pan and cook for 4-5 min further or until the asparagus is tender and the rice is cooked with a slight bite

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

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the crushed hazelnuts and panko breadcrumbs with a pinch of salt and cook for 2-3 min or until the breadcrumbs are golden

Once golden, remove the pan from the heat, add the chopped parsley and lemon zest and give everything a good mix up – this is your hazelnut pangrattato