Risotto...sort of

red onion and asparagus risotto

1 medium bundle of asparagus
1 red onion
8 oz basmati rice
2 tbs olive oil
double the quantity of water to rice.
(if the 8 oz of rice fill up 1 mug for example, use 2 mugs of water.
1 chicken stock cube

If the asparagus is large then you need to peel of a bit of the skin of the stalk - just so it doesn't go all woody on you.

Cut the asparagus into 1 inch lengths.

Chop the red onion as fine as you like it.

Heat the oil in a large saucepan, fry the onion and the asparagus together for about a minute, then add in the rice. Stir and fry on a medium high heat for about 3 minutes. When some of the rice starts to turn white-ish add in the water.

Bring to the boil, crumble in the stock cube, reduce the heat to a simmer and cover with a tight fitting lid.

You shouldn't need salt - the stock cube should be enough.

Cook for about 10 minutes. As soon as you start to smell the basmati rice cooking it should be nearly dine. All the water should have evaporated. Test the rice to see if it's done. If it is, drape a teatowel over the open pan and then put the lid back on. The teatowel will seal in the steam and fluff the rice a bit. Also keeps it hot while you serve the rest of the meal.