Creamy Asparagus Risotto

Let butter or oil melt in a pan. Add onion and cook until translucent. Add rice and toast for a minute or two.
Then add 500 ml of the stock and stir. Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir).

Add asparagus and peas. Stir and leave for 5 more minutes. You will probably need to add some more liquid (it will depend on the heat applied).

Check the rice. It may need a few more minutes to finish cooking. Once rice is soft, it’s time to give it the finishing touch: if needed, add a little water (add in small amounts, you don’t want to overdo it!) and a little grated cheese to get the creaminess right. Remember: it needs to flow like lava.

Serve with fresh herbs if desired.