Asparagus Risotto

Heat the oil in a heavy-based saucepan. Add onion and saute until soft.
Add lentils, stock cubes and water. Bring mixture to the boil and simmer for 15 minutes.
Stir through rice. Gradually add extra boiling water, 1/2 cup at a time, until liquid has been absorbed, before adding the next 1/2 cup.
Fold through the asparagus, heat for a further 2-3 minutes. Serve.

Arborio rice gives the risotto its creamy texture, and can be found in all major supermarkets.
This recipe works great as a base risotto recipe, so try adding your own favourite ingredients to make it your own.

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