Method

Start by frying off the asparagus in a little oil until golden, keep to one side – this will keep the asparagus crunchy and bright green
Heat the oil in a pan
Add the chopped shallot and sweat until golden
Add the rice and heat until hot
Pour in the wine and let it be absorbed
Start adding your stock
Add ladle by ladle, waiting for it to be absorbed before each addition
Keep the pan hot and stir constantly to keep the starch moving
When the rice has only a slight crunch left, add the parmesan and melt into the risotto
Cook until al dente, adding more water or stock if necessary
Season with salt and pepper, adding the crème fraiche, peas, asparagus, lime zest and herbs
Serve