A delicious and light risotto, cooked in one-pan and full of refreshing summer flavours, perfect for those warm summer nights.
Melt the butter in a large saucepan and fry the rice for 1-2 minutes.
Gradually stir in the stock and milk, allowing it to be absorbed into the rice before adding more. Be patient, this can take about 15-20 minutes in total.
Add the asparagus with the last of the stock and milk and cook for 1-2 minutes, until the liquid is absorbed.
Stir in the Parmesan cheese, peas, sun-dried tomatoes and Basil, season to taste and heat through for 2-3 minutes.
Serve immediately garnished with Parmesan shavings, if desired.