Asparagus and Sorrel Risotto

What better justification for growing our own food than this excellent recipe from Linda.

For 2

A small onion

Butter

200gm asparagus in 3cm pieces

140gm Arborio rice

500mls vegetable stock

Half wine glass white wine

Couple of handfuls of chopped sorrel

Couple tablespoons parmesan cheese

Tablespoon low fat crème fraiche

Soften onion in butter; add asparagus for a couple of minutes.

Put in rice and stir until coated with butter, add wine.

Add a ladle full stock and stir gently until stock is absorbed.

Repeat this until all stock is absorbed –this will take about 20 minutes.

Stir in sorrel and crème fraiche.

Sprinkle with parmesan and serve.