Preparation
Step: 1/11

Peel and dice the onion. Heat the olive oil in a pan and saute the onion until softened.

Step: 2/11

Add the rice and cook, stirring, for 1-2 minutes. Pour in the wine and simmer until evaporated.

Step: 3/11

Pour in the hot stock to just cover the rice.

Step: 4/11

Mix the saffron with a little stock and add to the rice.

Step: 5/11

Cook the rice over a low heat, stirring frequently, for 20 minutes until the rice is tender, adding more hot stock when needed. Season with salt and pepper.

Step: 6/11

While the rice is cooking, wash the asparagus, peel the lower third and blanch in boiling salted water for 6 minutes. Rinse under cold water and drain.

Step: 7/11

Plunge the cherry tomatoes into the boiling asparagus water for 30 seconds, cool in cold water, and peel off the skin.

Step: 8/11

Mix the parmesan into the risotto.

Step: 9/11

Cut the asparagus into small pieces and add to the risotto.

Step: 10/11

Stir in the cherry tomatoes and heat through.

Step: 11/11

Add the chopped parsley. Place the risotto on plates, sprinkle with parmesan and garnish with parsley.