8 oz asparagus spears
5 cups vegetable stock
1 Tbsp olive oil
1 medium onion, finely chopped
2 cups Arborio rice
4 Tbsp extra-dry vermouth
4 Tbsp heavy cream
Salt and pepper
½ cup freshly grated parmesan cheese

Cut off the very woody ends from the asparagus. Cut the spears into 2 in lengths. Bring a small saucepan of water to a boil and cook the asparagus for 4 to 5 minutes until just cooked. Drain and set aside. Reserve the cooking liquid and use to make up the stock.

Pour the stock into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.

Meanwhile, melt the oil in a large saucepan and gently fry the onion for 2 to 3 minutes until softened but not browned. Add in the rice and cook, stirring, for 2 minutes, until the rice is well-coated.

Add a ladleful of stock and cook gently, stirring, until absorbed. Continue ladling in the stock until the liquid is absorbed and the rice is thick, creamy, and tender. Keep the heat moderate. This will take about 25 minutes.

Stir in the vermouth and cream. Gently mix in the cooked asparagus and season. Serve sprinkled with parmesan, if using.