Fregola Sarda alla vongele (fregola with clams)

For ➋

200 g fregola Sarda

500 g vongele clams

3 cloves of garlic, pressed or chopped

1 sweet onion, finely chopped

2 stalks of celery, finely chopped

15 cl white wine

100 g Parmigiano

2 tbs mascarpone

zest of 1 lemon

handful of parsley, finely chopped

salt & pepper

olive oil

Fry the onion and garlic in a dash of olive oil over medium heat until they start to colour. Add the celery and let it stew a little. Rinse the clams well under cold water and let them drain. Add them to the pan and deglaze with the white wine. Let them cook for 3-4 m with the lid on until the clams open. Remove them with a slotted spoon, so that the cooking liquid remains in the pan. 

In the meantime, cook the fregola as indicated on the packaging (probably 10 m). 

Let the clam juice in the pan simmer for another 2-3 m for extra flavour. 

Add the cooked fregola to the pan with the reduced clam juice. Stir in the mascarpone, salt and pepper, chopped parsley and grated Parmigiano. Add the clams (either shelled or with shells). Finish with some extra pepper, a drizzle of olive oil and some more parsley.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

♥︎Fregola Sarda with clams & fennel

For ➍ 

350 g fregola Sarda

1.5 kg clams/ vongele

1 l fish or vegetable stock

2 cloves of garlic

2 large fennels, cut in small cubes, stems reserved

1 bunch of flat-leaf parsley, chopped finely

1 organic lemon, juice & zest

1 glass of white wine

sea ​​salt & pepper

extra virgin olive oil

If you still have to clean the shells yourself, soak them in a large container of cold water beforehand. Then rinse them under the tap. The mussels will then open for a moment and you can rinse away the sand.

Boil a pan of water with the fish or vegetable stock.

Take a deep pan and now add a dash of olive oil. Cut 1 clove of garlic into slices and fry it together with the fennels for 5 m on medium heat until the fennel is translucent and just turns a brown color. Add the fregola and stir well.

Add enough stock (approximately the same volume as the pasta) to the risotto, reduce heat and cover with a lid for +/- 10 m. Fill if necessary. add extra stock.

5-6 m before the end of the risotto cooking time, cook the clams. Place a large frying pan or wok over low heat with a dash of olive oil. 

Crush 1 clove of garlic and fry with the skin on briefly in the oil. Remove after the oil has been seasoned. 

Add the shells, increase the heat and add a dash of white wine. Cover the pan with a lid and cook the shells for a few m. Shake the pan regularly to ensure they all open. 

After 10-12 minutes, when the fregola is just al dente and the mixture looks soupy, stir in the clams and the cooking liquid with a little chopped parsley and the lemon zest.

Squeeze half a lemon and add it, season the pasta with salt and pepper.

Serve the dish in bowls with some of the fennel fronds kept aside and a drizzle of olive oil on top.

♥︎Sea bass fillet with tomato & caper salsa

For ➍ 

4 large sea bass fillets with skin

1 fennel bulb,  4 slices of ½ cm, keep the fennel tops aside

2 tomatoes on the vine, peeled, without seeds, cut into cubes

4 tbs capers

2 cloves garlic, thinly sliced

1 handful of fresh thyme

6 tbs good olive oil

1 tbs lime zest

1 handful of watercress

pepper and salt

Fry the fennel, garlic and thyme in some olive oil until al dente.

For the salsa, mix the rest of the olive oil, capers, lime zest and tomato together and season with some salt and pepper.

Pat the pieces of sea bass fillet dry with kitchen paper and mark the skin of the fillets lightly with a small knife.

Fry the fish in a hot pan with a non-stick coating until nicely browned on the skin side, for about 3 to 4 m, turn off the heat and leave the fish in the pan for another 1 m.

Serve the fish skin side up together with the fennel, salsa and watercress.

Season everything with some coarse pepper and sea salt and the fennel tops.

Serve with fried potatoes.

Poached sole fillets with spinach puree & saffron

For ➍

12 sole fillets

500 g potatoes

350 g spinach

butter*

5 dl fish stock

1 dl cream**

saffron

pepper & salt

for the garnish:

thyme

spring onion

Cook potatoes in salted water, drain and crush.

Stew spinach. Mix into the mashed potatoes. Season with salt and pepper.

Poach the rolled sole rolls in 4 dl fish stock.

Reduce the remaining 1 dl fish stock with 1 dl cream* and a pinch of saffron. Season with salt and pepper.

Decorate with tufts of thyme and spring onion.

*Replace with olive oil

**Replace with oat cream.

Risotto with scampi & zucchini

For ➍ 

240-300 g arborio rice

24 scampi

2 small zucchini

2 shallots

2 cloves of garlic

10 cl dry white wine

1.½ l chicken stock

olive oil

salt & freshly ground pepper

1-1½ tbs vadouvan (*)

Clean the scampi (remove the intestinal tract), mix them with the herbs and 1-1.½ tbs oil and put them away in a cool place.

Cut the zucchini into slices of about 1 cm thick and cut the slices again into sticks.

Bring the stock to the boil and keep it warm. We will use the stock to cook the risotto.

Heat the olive oil in a wide pot and fry the chopped shallot and garlic.

Add the rice to the pot and let it fry for a while until the grains become transparent.

Add the white wine and let it boil away. Then add a small tablespoon of stock and wait until the liquid has largely been absorbed. Then add stock again and keep repeating until the rice is done. This will take about 15 to 20 m. The rice should still be creamy, but should certainly not be cooked too flat.

Heat a large frying pan with a dash of olive oil and fry the marinated scampi over high heat.

Remove the scampi from the pan, add an extra dash of olive oil if necessary and fry the zucchini strips in the same pan, over sufficiently high heat (season them with salt and freshly ground pepper).

Add the fried scampi and zucchini to the risotto when it is done and stir everything carefully.

*or 1 ts kurkuma + 1 ts paprika powder + ½ ts chili flakes

♥︎Thai whitefish with lemongrass & fish sauce

For ➍

1 stalk of lemongrass

500 g white fish fillets (e.g. cod)

2 tbs sunflower or other vegetable oil

1.5 tbs fish sauce

1 shallot, finely chopped

1 red chilli pepper, without seeds & chopped

4 cloves of garlic, thinly sliced

freshly ground black pepper

pak choi*

rice

Preheat the oven to 200°C.

Remove the outer hard leaves from the lemongrass. Chop the white part and discard the rest.

Place the fish, skin side down, in a shallow baking dish or roasting pan. Mix 1 tbs of the oil with the fish sauce, the shallot, the chilli and the lemongrass, season with pepper and pour evenly over the fish, so that it gets a nice layer of sauce. Bake the fish in the oven for 15 to 20-25 m, or until done.

Just before the fish is ready, heat the rest of the oil in a small frying pan. Add the garlic and fry slowly and at a lower temperature/4-5/ golden brown without burning. If necessary, add some water or cooking liquid from the pak choi.

Pour the hot oil with garlic over the cooked fish and serve immediately.

Serve the fish with rice and green vegetables, such as spinach or pak choy.

*Cut the pak choi into green and white pieces. Wok the white, harder, pieces for 3-5 m. Add the green parts and wok for another 1-3 m.

Salmon & miso butter & spinach

For ➍
25 g butter, at room temperature
25 g miso paste
1 ts finely grated lemon zest
1 ts lemon juice
250 g spinach
2 shallots
1 clove of garlic
4 tbs oil
salt
4 salmon fillets (150 g each)

Mix the soft butter with the miso paste, the finely grated lemon zest and the lemon juice into a smooth paste. [Put in the center of a piece of cling film. Roll up the foil tightly to form a roll, and twist the sides like with a toffee.]* Cool in the refrigerator.
Clean the spinach, wash the leaves and drain in a colander.
Peel and chop the shallots and garlic clove. Heat 1 tbs of oil in a large saucepan and sauté the shallot and garlic until translucent. Add the spinach. Sprinkle with salt and spoon the spinach leaves until shrunk. Add a little more salt if necessary.  Keep the spinach warm.
Grill the salmon fillet strips over hot coals or fry them in a non-stick pan in 3 tbs of oil.  Allow 3 to 4 m per side**.  Season the grilled or fried salmon with salt and put miso butter on top.
Serve the salmon on a bed of spinach. Serve with glass noodles or soba noodles. ***

*Optional
**The salmon will be glassy inside. If preferred, cook it for 1-2 m longer. 

Alternatively, marinate the salmon in a mix from miso paste, soy sauce, mirin, sesame oil, fresh garlic, ginger powder & honey. In a cast iron skillet fry the salmon with the non-skin part facing down for 1 m. Then flip salmon over and bring the cast iron into the oven and bake for 8-11 m (depending on thickness of salmon)Send salmon into the oven directly and bake for 11-15 minutes (depending on thickness of salmon). Or bake salmon in the oven directly bake for 11-15 minutes (depending on thickness of salmon). You can mix half of the marinate with 1or 2 tbs of water, boil for a m, and glaze the salmon with it, instead of using the miso butter. 

***Add some sauce to the noodles to spice them up.

Risotto zucchine e gamberetti (zucchini & shrimp risotto)

For ➍ 

vegetable broth 

1.5 l water 

1 lemon, zest, grated 

1 carrot 

1 celery rib 

½ onion 

coarse salt 

risotto

350 g arborio rice 

2 zucchini 

250 g shrimps 

½ onion, chopped 

olive oil 

½ glass white wine 

50 g butter *

lemon, zest, grated 

fine salt 

decorate 

lemon, zest, grated 

mint 

Start with a vegetable broth. Put the water in a pot and add the carrot, celery, onion and the zest of a lemon. Bring it to boil. 

In a frying pan, brown the chopped onion. Add the zucchini cut into small pieces, salt and cook for about 5 m. Add the shrimps in the pan and let it cook for another 2 m. Remove from the fire and keep aside. 

In another pan, toast the rice. When it's very hot, blend it with the white wine. Add the broth a little at a time, and mix the risotto. As soon as the broth dries, add a ladle and continue like this for about 15 m, to cook the rice.**

When it is close to the cooking, add the zucchini and shrimp and cook for a couple of more m. 

Turn off the heat and stir with the butter, stirring the risotto well. Add a copious grated lemon zest. Decorate the risotto with another lemon zest and a mint leaf. Serve immediately.

*Optional.

*Use a quicker way to cook risotto.

Cod on stewed cucumber

For ➋

400 g potatoes

2 cod fillets (140 g each), raw 

2 tbs fresh lime juice (or lemon) 

2 ts Dijon mustard 

1 medium cucumber 

40 g ham, raw or smoked 

1 ts oil 10x cl miso (or vegetable) stock 

(100 g cream cheese, light)* 

1 bunch of dill, chopped

Wash the potatoes and cook (with their skins on*) for 20 m until tender. (Or cook without peel*). 

Rinse the cod fillets, pat dry, sprinkle with salt and drizzle with lemon juice. Brush with mustard and leave to soak briefly. 

Peel the cucumber, halve lengthwise, remove the seeds and cut into slices. 

Cut the ham into strips. Heat the oil in a pan, fry the ham until crispy and remove from the pan. 

Add the cucumber to the pan, deglaze with stock, (stir in the cream cheese*) and season with salt and pepper. Place the cod fillets on the cucumber and cook for 10 m with a lid on the pan. 

Drain the potatoes (and peel them*). 

Sprinkle the cod and cucumber with dill and serve with the crispy ham and potatoes.

Fennel risotto with 'nduja & mussels

For ➋

1 kg mussels

olive oil

1 fennel

1 shallot, shredded

2 cloves garlic, crushed into a purée

1 tbs 'nduja

200 g risotto rice

15 cl white wine

60 cl warm (vegetable) stock

knob of butter

15 g flat parsley, shredded

Rinse the mussels thoroughly. Heat some oil in a large pan and cook the mussels under a lid for about 5 m, or until the shells are just open. Turn the mussels halfway through the cooking time. Pour the mussel liquid through a fine sieve and keep it. Keep the mussels warm.

Remove the hard core of the fennel and cut it into small pieces.

Heat some olive oil in a pan and sauté the shallot for 2 m before adding the crushed garlic. Stew 1 m further. Add the fennel and stir-fry for 5 m and mix in the 'nduja. After 2 m, pour the rice into the pot. Stir-fry for 2 m, deglaze with the white wine and about 15 cl of the sieved mussel liquid. 

Let it boil before adding a ladle of hot stock. 

Stir until the stock is completely absorbed and add another ladle. Repeat until the rice is al dente, about 20 m.

Remove the mussels from their shells and keep warm.

Mix a good knob of butter and most of the flat-leaf parsley through the risotto. Add half of the mussels and gently mix into the risotto. 

Divide the risotto among plates or on a serving platter and garnish with the remaining mussels and flat-leaf parsley.

Seared tuna on spicy risotto

For ➋

1  garlic clove, peeled & crushed

2 tbs olive oil

2 x 200 g tuna steaks

2 tbs olive oil

300 g risotto rice

5 spring onions, chopped

6 chestnut mushrooms, chopped

2 pinches chilli flakes

2 pinches  curry powder

20 cl white wine

80 cl fish fumet or chicken stock

sea salt & pepper, freshly ground

10  cherry tomatoes

2 tbs olive oil

1 lime, quartered

Preheat the oven to 200°C.

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 m. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the fumet or stock continuously stirring for 18-20 m until the rice is creamy and tender.

In the meantime, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 m.

Sear the marinated tuna in a hot chargrill pan for 1 m on each side or until browned all over and pink in the middle. Remove from the pan to rest.

To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with half a lime.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Smoked salmon & pea lemon risotto

For ➋-➌ 

2 tbs extra virgin olive oil, plus extra for drizzling 

1 small onion, finely chopped 

1 garlic clove, crushed 

200 g Arborio rice 

10 cl dry white wine 

80 cl fish stock 

1 mug (120-150 g) frozen peas, defrosted 

125 g smoked salmon 

1 lemon, zest & juice 

small bunch dill, finely chopped* 

freshly ground black pepper 

1 tbs cream cheese or mascarpone****

  

Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 m, until soft but not coloured. 

 Add the rice and stir well to coat in the oil. Cook for 2 m, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. 

Add a ladleful of stock and stir until the liquid is absorbed completely.** 

Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 m. ** 

Add the peas with the final ladleful of stock and allow them to heat through.*** 

 Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. ****

Drizzle over a little olive oil, season with pepper and serve. 

*When using dried dill, mix a heaped tbs with 1 tbs olive oil, and let it stand for 10 m. Mix with salmon, to spread the taste

**Use an alternative easier method.

***When using g the alternative, drop in the peas 5 m before the rice is ready.

****[Stir if wanted 1 tbs cream cheese or mascarpone through the lemon juice and lemon zest].

Lemon risotto with fennel

For ➋

150 g risotto rice

50 cl warm vegetable stock

2 knobs of butter

50 g Parmigiano

1 small onion

splash dry white wine

1 lemon, juice & grated peel

1 fennel

75 g peas (frozen)

fresh basil

Chop the onion. Melt a knob of butter in a pan and fry the onion in it. Add the rice, stir and cook for a few m until it starts to turn translucent. Then deglaze with the white wine.

Clean and thinly slice the fennel and cut into strips. Add to the risotto rice. Then add a little of the stock and stir and wait until it is absorbed.

Grate the lemon and squeeze it. Add the juice and half of the grated lemon peel to the risotto rice as well. Meanwhile, keep adding stock little by little, stirring occasionally. Add the frozen peas after approx. 10 m. After a total time of about 20 to 25 m, the risotto is cooked, you may still have a little stock left.

Tear some basil into pieces and stir through the risotto together with the grated Parmesan and a knob of butter. Taste to see if the risotto might need a little more salt or pepper. When serving, garnish the risotto with some basil and grated lemon peel.

*For a non-vegetarian meal, it can be served with fried shrimps.

Fennel & mascarpone risotto with scallops

For ➍
50 g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fennel bulbs, heads finely sliced
300 g risotto rice, such as carnaroli
30 cl white wine
1.2 litres vegetable stock, hot
1 tbs olive oil
80 g prosciutto, cut into thin strips
12 fresh scallops ('diver caught', if possible), corals detached
3 tbs chopped fresh flatleaf parsley
4 tbs mascarpone

Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 m, until softened. Add the garlic and fennel and cook for a further 5 m. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 m.
Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 m.
Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 me each side or until lightly golden, then add the corals and cook for 30 s. Remove from the heat. Stir the parsley and mascarpone into the rice.
To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.

Read tip on cooking scallops. Read tip on cooking rissoto.

Easy salmon sashimi

For ➋ 

250 g sushi rice

33 cl water

3 tbs sushi vinegar

2 tbs sugar or mirin

½ ts salt

150 g sliced salmon sashimi

Rinse the rice 3-4 times. Drain.

Add the water, cover and bring to boil. Cook covered for 10 m.

Close the fire and let the covered rice rest for 20 m.

If wanted, mix the vinegar, sugar or mirin and the salt to the cold rice.

Rub salmon lightly with rice vinegar and mirin (salt or light soy  sauce optional)

Cover with sliced salmon.

Serve.

* Serve with fennel salad if wanted.

Cod with spinach, shallots, smoked salmon & Blanche du Hainaut

For ➋

800 g cod fillets 

4 tbs olive oil 

15 cl Dupont Blanche, Hainaut white beer

500 g spinach 

4 shallots, chopped 

100 g butter 

100 g smoked salmon, cubed

400 g potatoes 

1 bunch of chives 

25 cl fresh cream 

1 egg

Bake the cod fillets slightly in olive oil. Bake for 10 m in the oven at 180 ° C. 

Deglaze with white beer and simmer for 1 m.. 

Meanwhile, stew the spinach leaves cooked and shallots briefly in 50 g of butter . Add the smoked salmon into cubes increased. 

Boil and mash the potatoes. Add a bunch of chopped chives and warm cream to the puree.  Mix well and season with salt and pepper, then add the egg and 50 grams of butter.

Serve.

Herring salad with beetroot & potatoes

For ➋

200 g maatjes herring*

4 small or 2 large beetroots

500 g small potatoes

1 small red onion

1 tbs (grain) mustard

½ lemon, the juice

2 tbs olive oil + 1 extra dash

1 tbs wine vinegar**

1 bunch of dill

salt & black pepper from the mill

First roast the beetroot in the oven at 180 °C. Place the unpeeled beets on a sheet of aluminum foil. Drizzle with a dash of olive oil, 1 tbs wine vinegar**, a pinch of salt and pepper. Wrap the foil so that no moisture can leak out and roast 40 to 60 m in the oven. The beetroot is done when a potato knife slides through it easily.

Meanwhile, peel the red onion, cut into fine half rings and place in a small bowl. Mix in the juice of ½ lemon, 1 tbs mustard and a pinch of salt and pepper. Set aside until use and stir whenever you remember. Boil the potatoes in water with a good pinch of salt (no need to peel).

Remove the beetroot from the oven. Let cool, peel and cut into wedges. Cut the drained potatoes in half. Cut the herring into pieces and finely chop the dill.

Mix 2 tbs olive oil under the marinated red onion. Place in a large bowl and mix in the beetroot, potatoes and most of the dill. Finish with the herring and the rest of the dill. Give everything a few extra turns of the pepper mill and a pinch of salt. 

Serve the salad preferably lukewarm.

* Or 200 g herring fillets in vinegar

**Or 1 tbs brine vinegar from the herring

Risotto agli asparagi al mente e limone (risotto with asparagus, mint & lemon)

For ➑
risotto base:
1 l organic vegetable or chicken stock
2 tbs olive oil
1 large onion, peeled & finely chopped
4-5 sticks celery, trimmed & finely chopped
600 g risotto rice
25 cl vermouth or dry white wine
risotto:
2 bunches asparagus, woody ends removed & discarded*
70 cl organic vegetable or chicken stock
50 g butter
1 small handful Parmigiano cheese, freshly grated, plus a block for grating**
1 bunch fresh mint, leaves picked & finely chopped
zest & juice of 2 lemons
sea salt & freshly ground black pepper
extra virgin olive oil

Slice the asparagus stalks finely sliced to 2.5 cm below the tips. Finely chop your asparagus stalks into tiny discs, keeping the tips whole.
Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m and give you rice that is beginning to soften but is still a little al dente. Put aside.
Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and cheese, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m.
Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano on the table.

*Or microwave the asparagus, then gril for a few m. Add some good pepper. Serve with the risotto.
**Make a non-vegetarian variation with sprinkling in a little picked crab or lobster meat or fresh, peeled shrimps or sliced scallops. Reduce your cheese by half.

Tip: cooking asparagus
Tip: a quick and fine risotto