Asparagus risotto

Ingredients:
2 tbsp olive oil
4 asparagus spears, chopped
2 spring onions, chopped
140g/5oz basmati rice
290-425ml/½-¾ pint vegetable stock
½ glass white wine

Preparation:
1. Heat the oil in a large pan and sauté the asparagus and spring onions for two minutes.
2. Add the rice to the pan and stir to coat in the oil. Pour in the wine and then add the stock, a ladleful at a time and cook for a few minutes, until the stock is absorbed.
3. Continue to do this for 15-20 minutes or until the rice is cooked and tender.
4. Transfer to a serving plate and serve at once