Ingredients 1Litre chicken or vegetable stock
2 tbs olive oil
30g butter, chopped
6 cloves garlic, skins left on
1 Tbs caster sugar
1 cup arborio rice
1 bunch asparagus, trimmed, cut into 2cm pieces
Juice of 1/2 a lemon (optional)
1/2 cup grated parmesan cheese
salt and pepper
Bring stock to boil in a saucepan. Reduce heat to low and cover; keeping it at a low simmer.
Heat oil and half the butter in a saucepan until the butter melts. Add the garlic cloves, whole with skin on into the oil mixture.
Cook on medium-high until the skins come off when pressed with a wooden spoon. Remove skins and cook further until butter browns and garlic is soft. Crush garlic with a wooden spoon.
Add caster sugar and stir until sugar is dissolved.
Add rice to the garlic mixture. Do not rinse the rice, as this removes the starch which creates the sticky texture of risotto. Cook and stir the rice until hot and coated in the garlic oil.
Add one cup of stock to the rice and stir continuously until it has been absorbed. Repeat.
Add asparagus and continue to add the remaining stock, cup by cup until all absorbed. Rice should be tender and creamy.
Season with salt and pepper. Stir in lemon juice, parmesan cheese and the remaining butter.