Asparagus and Pistachio Risotto

I have to thank Nat P for getting me onto this great recipe (out of this great cookbook called 'Bowl Food'). This is one of my new favourite meals !!! Here goes:

Ingredients:

1 litre vegetable stock
1 cup (250ml) white wine
1/2 cup (80 ml) extra virgin olive oil
1 red onion, finely chopped
2 cups (440g) arborio rice
310g asparagus spears, trimmed and cut into 3cm pieces
1/2 cup (125ml) cram
1 cup (100g) grated parmesan
1/2 (40g) shelled pistachio nuts, toasted and roughly chopped

Directions:

Heat the stock and wine in a large saucepan, bring to the boil, then reduce the heat, cover and keep at a low simmer.

Heat the oil in another saucepan. Add the onion and cook over medium heat for 3 minutes, or until soft. Add the rice and stire for one minute, or until the rice is translucent.

Add 1/2 cup hot stock, stirring constantly over medium heat untilthe liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring constantly for 20-25 minutes, or until all the stock is absorbed and the rice is tender and creamy. Add the asparagus pieces during the final 5 minutes of cooking. Remove from the heat.

Stand for 2 minutes, stir in the cream and parmesan and season to taste with salt and black pepper. Serve sprinkled with pistachios.

Serves 4-6.