Asparagus Risotto

Serves 4
Ingredients
1 bundle of British Asparagus
25g/1oz Butter
1 ½ tbsp Olive Oil
2 Red Onions, finely chopped
300g/10oz Arborio rice
600ml/1pt Chicken or Vegetable stock, boiling
1 tsp dried Marjoram
2 tbsp Mascarpone
freshly ground Black Pepper
freshly grated Parmesan
Method
Wash the asparagus, trim the ends and cut into 2.5cm/ 1inch pieces.
Plunge into boiling water for 1 minute, then plunge into cold water to blanch the asparagus.
Heat the butter in a large pan and gently fry the onion until soft.
Stir in the rice and coat it well in the oil and butter.
Pour in a ladleful of stock and the marjoram and cook over a low heat, stirring all the time until the liquid is absorbed.
Add more stock a little at a time, continue to cook until the rice is just tender and consistency is creamy.
Stir in the asparagus and the mascarpone and season well.
Serve on bowls with gratings of fresh parmesan.