Risotto con Asparagi

• 900 g green asparagus
• salt and pepper
• 1 litre vege

Trim the asparagus and cook it in boiling salted water until tender. Drain, reserving the cooking liquid. Cut the asparagus into 1cm chunks, leaving the tips whole.

Make up the asparagus cooking liquid with stock to 1.75 litres. Fry the onion in the butter and oil. Add the chopped asparagus and rice, stirring to coat with the butter. Start to add the hot stock, ladle by ladle, stirring