Spring Risotto

Asparagus risotto with ramsons and mint pesto.

British Asparagus is in season and absolutely delicious, so it's worth munching while it's around!  The pesto is made from ramsons/wild garlic which can be found in woodland-y sorts of places.  It has wide leaves and white flowers and smells distinctly garlicky!
(Due to husbandy distractions, I have been slightly delayed in posting this and the ramsons are nearly over, so run out and pick them quick!

Quantities are fairly flexible, you will need:

onion

bacon/pancetta

asparagus

risotto rice (about a handful/75g per person)

vegetable/chicken stock (about 125ml per person)

vermouth/sherry/white wine

freshly ground black pepper

For the pesto:

12 wild garlic leaves

12 mint leaves

9 walnut halves

2oz hard cheese (I used a locally produced pecorino)

4tbsp olive oil

squeeze of lemon juice

salt and pepper

Cut the bacon into thin strips and fry until crisp.

Add the onion very finely sliced, and fry until golden, then add the asparagus for a couple of minutes.  Remove the whole lot to a plate.

Add a hefty knob of butter to the pan and fry the rice for a few minutes.

Slosh in a generous slug of vermouth and simmer until reduced, then add the stock, along with a handful of chopped asparagus.

When the liquid has reduced but the rice is still al dente, add the bacon-y asparagus and simmer a few more minutes until the rice is creamy. (Add a little more boiling water if the rice looks a bit dry or isn't quite cooked).  The asparagus should have a slight bite to it, not be completely squashy, so don't be tempted to overcook it!

For the pesto, put all the ingredients in a blender and blend until smooth.

Serve the risotto pronto!

...topped with a spoonful of the pesto.