Asparagus, mascarpone and pea risotto

Snap the woody ends from each piece of asparagus and place the ends into a small saucepan, along with the stock. Warm over a low heat while you start the risotto.

Heat the oil and butter in a large saucepan. Once hot, add the onion and cook on a low heat for 10-15 minutes, until soft and translucent. Stir in the rice, then add the wine and simmer until absorbed.

Keeping the pan on a low heat, add the stock a ladleful at a time (avoid the asparagus ends), stirring until each has been absorbed before adding the next ladle. Repeat the process for 25-30 minutes, until the rice softens and is almost cooked through. You might need to add a little boiling water if the stock is fully absorbed but the rice isn’t quite soft. Discard the asparagus ends.

Cut the tips off the remaining asparagus so they are approximately 5cm long, then finely slice the remaining stems. Add the asparagus, along with the peas, to the risotto for the last 5 minutes of cooking.

Just before serving, stir in the mascarpone and Grana Padano, then season to taste. Serve with a generous spoonful of extra mascarpone and some grated cheese for good measure.