Goes well Orange and Anise Myrtle Salad or a simple Green Salad
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.