Bring 1.2 litre stock (chicken or vegetable) to a boil, then turn down the heat to a bare simmer.

Pour 2 tbs olive oil into a heavy-based pan,  add 1 onion, finely chopped, and soften without colouring, on a medium heat (about 5 minutes).

Add 200g carnaroli or arborio rice, stir to coat in the oil and toast the grains briefly. 

Pour in 60ml white wine, stir, and let the wine evaporate completely.

Add the stems of about 18 asparagus stalks, finely chopped (snapping off and discarding the woody ends first), and leaving aside the tender tips. 

Then start adding the stock, a ladleful or two at a time, stirring and scraping the rice from the bottom of the pan. When each addition of stock has almost evaporated, add the next ladleful.

Meanwhile, fry the asparagus tips in a little olive oil till crisp and set aside.

After about 15 minutes, the risotto should be nearly ready (the grains will be soft, but still have a little bit of a bite (you should have a little stock leftover). Stir in the juice and zest of ½ lemon, some sea salt and pepper, and a large dollop of ricotta, Turn off the heat and add a little stock to loosen the rice grains to a porridge consistency and allow the risotto to rest for a minute or two.

Garnnish each serving of risotto with a small dollop of ricotta, the asparagus tips, and a drizzle of olive oil. Serve alongside some grated parmesan.

Serves 2 as a main course or 4 as a starter.