One more from Waitrose magazine.  British asparagus still available, still crisp and delicious.  New thing is thyme and lemon butter, that the monkfish was baptised in- fresh thyme leaves from the garden, a clove of garlic, some lemon zest all mashed into a know of butter.  Risotto done usual way, but with no wine this time, just good chicken stock, asparagus in pieces thrown towards the end of adding the stock. Lots and lots of freshly grated parmigiano.

Monkfish panfried separately with that lovely butter  crowned the risotto beautifully. Not a grain of rice left on our plates. 🙂