Chop the onion finely and cut the celery into thin rings

Add 1 knob of butter to the hot pan with onion, celery, a splash of olive oil, and a splash of water. Cook over a low heat for around 5 mins, stirring occasionally, until soft.

Finely grate the Parmesan.

Once your vegetables are very soft (but not browned) add the rice to the pan.

Stir & fry the rice for a minute until translucent

Turn the heat under the rice up to medium then add a ladle of hot stock

Stir constantly and continue adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladle full.

Once two-thirds of your stock has been added, stir the asparagus into the rice.

Keep adding the stock until the rice if just cooked and the risotto has a nice oozy consistency. If you run out of stock, use boiling water.

Take the pan of risotto off the heat and stir in your teaspoon of pesto and half the parmesan. Cut your lemon in half then squeeze in a little juice.

Taste the risotto and season with salt and pepper (if you need it).

Divide the risotto between two plates. Sprinkle over the remaining parmesan.