A dream team of asparagus and cheese.


  • Olive oil
  • One onion, finely chopped
  • Two cloves of garlic
  • One litre of chicken stock
  • A small glass of white wine
  • Five espresso cups of risotto rice
  • Parmesan cheese
  • Butter
  • Bunch of asparagus
  • A lemon
  • St Marcellin cheese
  • Black pepper

Chop off and set aside the heads and woody ends of the asparagus spears, then cut the stalk into thin disks. In a pan, fry the onion, garlic and asparagus disks with olive oil until softened. Mix in the risotto rice, then add a small glass of white wine. Once this has been absorbed, add a ladle full of stock and stir continuously. When the stock has been absorbed (which should take around a minute), add another ladle and continue for about 20 minutes or until the rice has increased in size and seems fully saturated. Stir in a knob of butter and some parmesan, and set aside.

Boil the asparagus heads for 3-4 minutes, until al dente. Cut half of a St Marcellin cheese into small pieces. Add asparagus heads, St Marcellin, the zest and juice of half a lemon and black pepper to the risotto pot. Mix well until the cheese has melted in. Serve.