risotto with asparagus & walnuts

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Step 1

Heat the butter and olive oil in a large saucepan and fry the onion, stirring, for 3-4 minutes until softened.

Step 2

Add the rice and stir over a medium heat for 1 minute, without browning.

Step 3

Add the wine and boil rapidly, stirring, until almost all evaporated. stir the stock into the pan a ladle ful at a time. allowing each lasleful to be absorbed before adding more

Step 4

After 10 minutes, add the asparagus and continue cooking, adding stock when necessary. after a further 5 minutes, test a grain of rice - it should be 'al dente' or firm to bite

Step 5

Stir in the walnuts and lemon rind, then adjust the seasoning, adding salt and pepper to taste.

Step 6

Remove from the heat and drizzle over alle walnut oil, if using stirring in lightly