Ingredients:

Auborio rice 200g

Butter 50g

White wine 50ml

Parmesan 20g

Diced white onion 20g

1 Garlic clove, diced

Vegetable stock 1L

2 Asparagus spears,sliced

Smoked salmon, 30g, sliced. 

Method

1.Sautee onion and garlic in butter, add wine and bring to simmer.

2.Add rice, and stir continually until butter and wine are absorbed.

3.Slowly add vegetable stock, one small ladle at a time with a pinch of parmesan.Only add next ladle and pinch once previous stock has been absorbed.Stir continuously.

4.Continue 3. above until rice is cooked to the consistancy of your choice.

5.Add asparagus, stir in and serve.

6.Finish with sliced Salmon and a sprig of fresh parsley.