Method:

To make the lemon thyme oil, put the olive oil, zest, juice and thyme leaves in a jug and blend to get a think emulsion.

Snap the root ends off the asparagus spears. Shorten each spear to approx. 10cm from the tip, then set these aside and thinly slice the remaining pieces.

Bring the stock to a simmer.

In a wide pan, sauté the shallot in a little olive oil over a medium heat for a few minutes. Add the rice and continue to cook foe a few minutes more, stirring. Pour in the wine and simmer until it has cooked off. Add a large ladleful of hot stock and cook again, stirring often, until the liquid is almost fully absorbed. Add another ladle of stock and repeat, then another until the rice is just done and the liquid almost fully absorbed. Test the rice often.

When adding the last ladleful of stock, put in the wild garlic, broad beans and thinly sliced asparagus, to cook with rice for the final few minutes.

When the rice is done, stir in the butter, some salt and pepper, and 60g of grated Cratloe Hill Sheep’s Cheese.

Meanwhile, while the risotto is almost done, brush a frying pan with a little olive oil and place it over high heat. Add the asparagus spears and fry until lightly coloured and just crisply tender. Season with salt.

Spoon the risotto into warmed shallow bowls and place some asparagus spears alongside each portion. Drizzle some lemon thyme oil around the risotto and over the asparagus, finish by sprinkling the dish with the remaining Cratloe Hill Sheep’s Cheese.