Asparagus Risotto with Parmesan Crisps

Heat the oven to 180C/160C fan and line a small tray with baking paper. Make four small piles from roughly a quarter of the Parmesan, flatten them slightly, then bake for 6 to 8 minutes until golden. Cool on the tray so they crisp up.

Cut the asparagus tips into bite-sized lengths and finely slice the stalks. Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over a low heat.

Warm the olive oil with half the butter in a wide pan over a medium-low heat. Add the shallot with a pinch of salt and cook for 4 to 5 minutes until soft, then stir in the garlic for 30 seconds.

Tip in the Arborio rice and stir for 1 minute so every grain is lightly coated. Pour in the white wine and let it bubble away almost completely.

Add the hot stock a ladle at a time, stirring regularly and only adding more when the previous ladleful has been mostly absorbed. After about 10 minutes stir in the sliced asparagus stalks, then add the tips 5 minutes later.

Keep adding stock until the rice is tender with a little bite and the risotto is creamy and loose, about 18 to 20 minutes in total. You may not need every drop of stock.

Take the pan off the heat and beat in the remaining butter, the lemon zest and the rest of the grated Parmesan. Season with black pepper and enough lemon juice and salt to lift the flavour.

Spoon the risotto into warm bowls, scatter over the parsley if using and finish with the Parmesan crisps just before serving.