This is a delicious pairing of smoky fish, asparagus and lemon. The trick to a good risotto is to add the stock very gradually and add a generous nut of butter just before serving.

Smoked Trout and Asparagus Risotto

100g butter

2 onions, finely diced

350g arborio rice

100ml dry white wine

1.5 litres hot vegetable stock

100g freshly grated parmesan

1 TBSP each of chopped parsley, tarragon and chives

10 asparagus spears, sliced into 3cm lengths

2 smoked trout fillets, flaked

Method

1. Melt half butter in a large pan and gently sweat the onions till soft.
2. Add the rice and stir to coat in the hot butter.
3. Pour in the wine and allow to be absorbed by the rice.
4. Slowly add the hot stock a ladle at a time only adding more once the rice has absorbed the liquid. Carry on this technique until the rice is al dente.
5. Add the asparagus, parmesan, herbs and trout and heat gently for 2 minutes. Taste and season.
6. Add the remaining butter and serve with extra parmesan.