Risotto with asparagus, mint and lemon

• 10/13 asparagus
• 1 medium onion, finely chopped
• 1 big lemon, juiced
• 1 1/2 cup of Arborio risotto rice
• Parmigiano cheese, grated
• 1 1/2 cup of white wine
• 3 table spoons of olive oil
• 3 table spoons of butter
• 5 cups vegetable stock
• 1/2 cup of fresh mint, finely chopped

1 - Heat the oil in a pan add the onion over a low heat for 6-8 minutes, or until it gets soft. Add the risotto rice;

2 - Pour in the wine and simmer until it has been fully absorbed. Add 2 cups of the stock and cook in medium heat, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock add a little boiling water until the rice is cooked. This will take about 18 minutes;

3 - Five minutes before the rice is ready, stir the asparagus, mint and juice from half the lemon into the risotto. Cook over a low heat, stirring constantly, until heated through;

4 - Remove from the heat and stir in the Parmigiano cheese, lemon juice and butter. Taste the risotto and adjust the seasoning if necessary;
5. Serve the risotto immediately garnished with the remaining lemon cut into wedges.