Once you’ve gotten past the whole ‘scared of cooking risotto’ problem then the possibilities are endless. This can be a veggie option if using vegetable stock (obviously), or a great way to use up some chicken stock you have left over after a roast. You can buy tinned asparagus, but do you really want to? We’ve kept this in budget using the fresh stuff, and it’s all the better when in season (around end of April to July). So give our Pea and Asparagus Risotto a go and let us know what you think.