Preheat oven to 180 degrees fan bake

Take your Biroix cast iron dish and place over a medium heat, add half the butter, once it has melted add the onion and sauté for around 4 minutes until translucent, season well with salt and pepper while cooking.

Now add the garlic and rice and cook for 1 minute, stirring.

Add the stock and bring to a boil, then turn down to a simmer, put a lid on and transfer to the oven to finish cooking.

It will take around 20-30 minutes to cook. Stir halfway through.

While the rice is cooking, prepare your asparagus by snapping off the ends and cutting into 2-3 pieces, I like to cut on a diagonal, purely for aesthetic reasons!

Steam the asparagus until only just done, it will continue to cook once taken off the heat and once added to the hot risotto as well.

Once the risotto is cooked, remove from the oven and add the peas, parmesan, cream and the remaining butter and stir to combine. Finally add the asparagus and the juice of half a lemon, taste and adjust the seasoning if needed. Stock can be salty so you may not need to add any more seasoning at all.

Serve with fresh herbs.

Happy Cooking xx Jana