Instructions

Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer

Heat the oil in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often

With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot.

Put the timer on for 20 mins (it takes approximately 20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice

Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won’t be as creamy.) The rice tells you when it needs more stock. When you pull a spoon across the bottom of the pan it should leave a clear line.

After 14 mins add the peas to the rice and season with salt and pepper to your taste.

At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now (when done it should be softened, but with a bit of bite in the centre)

Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add the Daiya Plain Cream Cheeze Style Spread.

Remove from the heat and place a lid on the pan and leave for 3 mins to rest before serving.

Tips for cooking with Daiya