-
Melt the butter in a large, heavy based saucepan. On a medium heat cook the celery until it becomes tender (approx 5 mins), add the garlic, then the rice and stir together to coat. Cook for 1-2 minutes.
-
Pour in the white wine and stir until absorbed. Pour in half of the hot stock, stir well and simmer stirring occasionally. Once the stock is almost absorbed, pour in half of the remaining stock and continue to cook.
-
Add the chopped asparagus, spring onions and half the remaining stock. Continue adding half of the remaining stock and stirring until the rice is cooked with a slight bite in the centre (not mushy!). The risotto should be wet with a creamy sauce – add more stock if need be.
-
Remove from the heat, stir in half of the grated parmesan and some black pepper. Taste, check the seasoning and adjust as necessary.
-
Serve with the remaining Parmesan sprinkled over and any left-over celery or asparagus tops for great presentation!