Give your dish a spring-fresh flavour using in-season asparagus which is plentiful from April to June…

Serves: 4
Cooking time: 40min

1. Heat the oil and butter in a deep frying pan over a low heat.
2. Add the onion and sweat gently for 10min.
3. Add the rice and garlic and cook for 2min.
4. Add the wine and bubble for 2min.
5. Put the stock in a pan over a very low heat. Gradually add the stock to the rice, stirring frequently, until the rice is al dente.
6. This will take around 18-20min over a low heat.
7. Around 5min before it’s ready, add the peas and asparagus stems and tips.
8. When the rice is cooked, stir in the pesto and cover with a clean tea towel for 5min.
9. Ladle into bowls and spoon the ricotta on top before serving.