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Method

1. Heat the oil and 30g butter in a frying pan and fry the onion over a low heat for 6-8 minutes, or until the onion is soft. Add the risotto rice and cook, stirring well to coat the rice in the oil and butter for 1-2 minutes, or until it becomes slightly translucent.
2. Pour in the wine and simmer until it has been fully absorbed. Add 50 ml stock and simmer, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock add a little boiling water until the rice is cooked. This will take 20-25 minutes.
3. 5 minutes before the rice is ready, cook the asparagus in boiling water for 3-4 minutes, or until tender. Drain and cut each spear in half. Chop the lower woody half into thick slices and leave the tips whole.
4. Stir the asparagus, mint and juice from half the lemon into the risotto. Cook over a low heat, stirring constantly, until heated through. Remove from the heat and stir in the Parmesan cheese and 10g of butter. Taste the risotto and adjust the seasoning if necessary.
5. Serve the risotto immediately garnished with the remaining lemon cut into wedges.