Ingredients

• 2 oz. thin green asparagus
• 1/2 stick butter
• 1 onion, finely sliced
• 6 cups light meat or vegetable stock
• Salt and black pepper
• Scant 1 1/4 cups Vialone nano rice (or Carnaroli or Arborio)
• Generous 1/2 cup freshly grated Parmesan
• Scant 1/4 cup fresh heavy cream
• Nutmeg for grating

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Instructions

1. Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.