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Tom Kerridge's best ever asparagus & pea risotto
■ Serve 2 ■ Prep 30 mins ■ Cook 50 mins
250g asparagus 300g fresh peas, podded and the pods reserved or 100g frozen peas 30g parmesan or vegetarian alternative, finely grated, plus the rind, if available 1 litre vegetable or chicken stock 2 tbsp olive oil, 1 onion, finely chopped 200g risotto rice 100ml white wine 30g butter, cut into cubes squeeze of lemon juice handful of pea shoots (optional)