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Place the stock on a low heat and keep it there while you are making the risotto. In a separate large pan, melt the butter, then add the spring onions, garlic and chilli, and sweat the ingredients for 5 mins until soft.
Add the arborio rice and mix thoroughly so it absorbs all of the flavours and is well coated in butter before adding the white wine.
When the white wine has been absorbed, add the asparagus spears and start ladling in the stock, only adding the next ladleful when the one before it has been absorbed.
After 15 mins of continual stirring and adding the stock, taste and adjust the seasoning, then add the peas.
After a further 5 mins, turn the heat off, add the parmesan, crème fraîche, lemon juice and zest, and let them blend in before serving and finishing off with some chopped chives.