Asparagus & Shallot Risotto

method:

• Finely slice three shallots and crush the garlic, then add both to a pan with the oil and butter. Allow the garlic and onion to soften but not colour, then add your dry risotto rice. Pour in the wine and stir until it has been absorbed.
• In a separate pan, heat the vegetable stock. When the rice has absorbed the wine, add the stock a small ladle at a time, allowing it to absorb before adding the next ladle. Keep stirring the rice to stop the risotto from sticking and to make sure it cooks evenly. Continue to do this until you have used most of the vegetable stock.
• Chop the asparagus into small pieces - keeping the tips whole - and add to the risotto. Pour in the remaining hot stock, stir together and allow to cook for five minutes. Sprinkle in the vegetarian Parmesan-style cheese, some freshly squeezed lemon juice, and a pinch of sea salt and pepper - stir and taste.
• Add the chopped chives and the cream, then taste again. If you’re happy with the flavours and seasoning, serve straight away. For a nice crunch, finely slice some shallots so you get small rings, place in the milk, then dust in the self-raising flour. Fry in a splash of vegetable oil until golden, then add to the risotto.