(for 4 as a starter)

500g (1 lb.) Asparagus
175g (6oz.) Mushrooms (Fancy ones if you can get them)
2 Shallots, finely sliced
1 Tablespoon Olive Oil
175g (6 oz.) Risotto Rice
600ml (1 pt.) Vegetable Stock
30g (1 oz.) freshly grated Parmesan
60g (2 oz.) Butter
2 tablespoons Cream

Snap the asparagus stalks close to the end to break off the coarse end.
Cut the stalks diagonally into 4 or 5 pieces.
Cook these in boiling salted water for about three minutes until tender then put to one side.
Slice the mushrooms and fry in half the butter until they colour then put with the asparagus.
Bring the stock to the boil in a pot.
Cook the shallots slowly in the olive oil until soft then add the rice.
Cook the rice in the pan with the shallots until well coated with oil.

Add the stock to the rice ladle full by ladle full, making sure all the previous spoonfull has been absorbed.

Taste the rice and stop cooking when it loses its bite.

Add the last of the stock, the mushrooms and the asparagus,the parmesan, the cream and the remaining butter.
Season to taste. And serve straight away.