Asparagus Risotto

1 bunch of Asparagus 

1 medium onion finely chopped

1 liter of veg stock

300 ml of white wine

200 g risotto rice

200 g peas

Fresh terragon

Salt and pepper to taste.

 

stir fry the onions in a bit of olive oil until soft

  

add the rice and the 200 ml of wine and some tarregon and stir continuously until all the liquid is absorbed

Keep adding stock in small amount once it is abosrbed

When the rice is nearly cooked steam the asparagus and add the peas to the rice