Risotto con Asparagi

• 900 g (2 lb) fresh asparagus
• 4 tbsp olive oil</

Trim the asparagus and cook it in boiling salted water until tender. Drain, reserving the cooking liquid. Cut the asparagus into 1 cm (½ inch) chunks, leaving the tips whole. Make up the asparagus cooking liquid with stock to 1.75 litres (3 pints). Prepare the risotto in the usual way, adding the chopped asparagus, but not the asparagus tips, just be