Asparagus Risotto

‘Perfect for vegetarians, other vegetable risotto dishes can be prepared in much the same way. Instead of asparagus, use vegetables that, when slightly overcooked, dissolve leaving a creaminess ideal for a risotto: broccoli, spinach, artichokes, marrow, courgettes, cauliflower. With some you can hold back a few choice pieces to decorate the cooked dish, just as asparagus tips are used here. To enhance the flavour of the rice, recycle the vegetable cooking water.’