There are few things in life more therapeutic than making risotto! I love the calmness of the preparation, the continuous stirring and nurturing of it and the steaming fragrant plate that you end up devouring, hot and tasty and using only a fork.  Last night I made asparagus, pea and Parmesan risotto and I'm happy to report that it was highly satisfying and delish;

Asparagus, Pea and Parmesan Risotto

30g butter
70ml white wine
1/2 onion or 3 shallots
300g arborio rice
100g asparagus
50g petits pois
700ml chicken/ veg stock (I use Marigold Swiss Bouillon)
50g Parmesan
Salt & Pepper

Method

Melt the butter over a medium heat and sautee the onions until soft.  Add the rice and stir for about a minute, until it dries out.  Season and stir.  Add the wine and stir in, add the stock ladle at a time and keep stirring, don't stop until its done!  After about 15 minutes add the asparagus, keep stirring, add more stock, after 5 more minutes add the peas and keep stirring/ adding stock until the rice has fully absorbed the liquid and the asparagus has a little bite.  Cooking time is 30-40 mins.
Once the risotto is finished stir in the Parmesan and serve with extra freshly grated Parmesan.
Enjoy with a nice cold glass of Sauvignon Blanc :)

I also spoke with Rigs over skype last night, planning the finer details of our trip to Italy in the summer - so exciting, but even better was the Andrew was forming proper words and was trying to say 'Auntie Katy' - I could definately hear it, which was just fantastic!  So so lovely to hear him saying real words, he said 'ciao, ciao' as we said goodbye too, was so lovely to hear, he is doing so very well and I can't wait to see him when they come home in July for Em's wedding.