ASPARAGUS & PESTO RISOTTO

Steps:

• Fry up 1 knob butter, oil, onion, celery and splash of water in a pan for 5 mins on a low heat
• Separately, bring the stock to the boil and continue on low heat, throw in the nasty bits of the asparagus
• Add rice to the pan and stir for a minute until translucent. Add wine and stir continuously until rice has absorbed the liquid. Turn heat up to medium and ladle in 2/3 stock (without nasty asparagus) bit by bit, replenishing when rice has absorbed liquid
• Add good bits of asparagus and ladle in the rest of the stock bit by bit as before
• Taste rice and add water if run out of stock. When cooked and crunchy take off the heat, add pesto, butter, parmesan and lemon. Season.