Roasted Asparagus and Tomato Stovetop Risotto

Heat a drizzle of oil in a large, wide-bottomed pan on medium heat. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and cook for 30 secs more.

While the shallot fries, pop the tomatoes onto a piece of foil. Drizzle over oil and add the sugar (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Add the risotto rice to the shallot, stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally. 

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Meanwhile, pop the tomato parcel onto a baking tray. Roast on the bottom shelf until softened, 15-20 mins.

Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways. Roughly chop the chives (use scissors if easier).

When the risotto has about 10 mins cooking time left, pop the asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until tender, 10-12 mins.

While everything cooks, cut the lemon into wedges.

When the risotto is cooked, remove from the heat. Stir through the sun-dried tomato paste, hard Italian style cheese, a good squeeze of lemon juice and butter (see pantry for amount) and half of the chives.

Taste and season with salt and pepper if needed.