Asparagus Risotto with Muntries

2 tablespoons of olive oil

1 large brown onion, finely chopped

2 cups of Arborio rice

500 ml chicken stock (hot)

Approx 2 1/2 cups water extra (hot)

1 cup white wine

400gm of chopped fresh asparagus, cooked but still with slight crunch

Good handful of finely chopped parsley

Zest and juice of one lemon

1/2 cup sour cream

Salt to taste

Good grind of Australian Pepperberries

2/3 cup Muntries

1/4 cup salted roasted pepitos

1/4 cup roughly chopped coriander (optional)

Cook onion in the oil until soft, don't brown, add the rice and stir until covered in oil and slightly toasted

Add wine and chicken stock into a saucepan and heat, don't boil. Add the wine/stock about 1/2 cup at a time, stirring into the rice allowing it to absorb

Continue to do this until all the stock is used, if necessary add a little of the water until rice is cooked

Add asparagus, salt and ground pepper berries

Add cheese and cream and stir in

Now you can add more hot water it make your risotto "soupy" or a little until rice is cook and the desired consistency.

When you have your risotto the way you like it, stir thru the muntries, put into a serving dish and top with pepitos and coriander.

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Asparagus Risotto with Muntries