• Ingredients for 2:
• 1 onion, finely diced
• 1 stalk of celery, finely diced
• 1 clove of garlic, finely chopped
• 3 tablespoons olive oil
• ¾ cups risotto rice (175 g)
• 5 cups vegetable stock
• 500 g green asparagus, finely sliced
• 2 tablespoons almond paste
• salt, pepper, nutmeg
• 1 handful young lime leaves
• 2 tablespoons roasted sunflower seeds
• 1 tsp grated lemon peel

1. Sauté onions, celery and garlic in olive oil. Add rice.  Heat broth and add gradually, stirring well.
2. Cook 15 minutes over medium heat, stirring several times so rice does not settle to the bottom.
3. Add asparagus and almond paste 5 minutes before end of cooking time. Season to taste with salt, pepper and nutmeg. Drizzle a little lemon juice over the top.
4. Mix the young  basswood leaves with the sunflower seeds and lemon zest and sprinkle over the risotto.