For the pesto

Lightly fry off the asparagus in a dash of extra virgin olive oil for 3 minutes or until they are tender.

Once cooked allow to cool slightly.

Into the food processor add the asparagus along with the garlic and pine nuts. Blitz for 10 seconds and add a little extra virgin olive oil to loosen the pesto.  Sprinkle in the Parmigiano Reggiano and basil leaves, blitz.  Add a spritz of lemon juice and salt and pepper to season.

Pour in a little more extra virgin olive oil until the right consistency is met.  You are looking for a soft dropping consistency. Taste and adjust seasoning as required. Set aside.

For the risotto

Warm the vegetable stock on the hob. Into a sauté pan add a generous glug of extra virgin olive oil, followed by the chopped shallot. Soften the shallot until it becomes transparent in colour. Add the garlic and stir.

Tumble in the risotto rice and stir. Allow the rice to toast by stirring with a wooden spoon for one minute. Pour in the vermouth and cook, allow the alcohol to evaporate. Slowly start adding the vegetable stock into the pan, a ladle at a time. Once the rice has absorbed a ladle of stock, simply add another. A top tip: From when the rice hits the pan, the risotto should be cooked within 18 minutes. This timing will help you manage the overall cooking of your risotto.

Continue adding the vegetable stock to the risotto until cooked. Season with salt and pepper. Add the lemon zest and stir.

Combine the ricotta with the honey in a small bowl, season as required.

Into a frying pan, add a small amount of extra virgin olive oil and fry off the asparagus spears, for 3 minutes.

Now the risotto is ready. Take the pan off the hob. Add the fresh pesto we made earlier to the risotto, taste and season. Cover the risotto and rest it for 3-5 minutes.

Plate up the risotto onto warm plates and top with the pan-fried asparagus, toasted flaked almonds, a spoonful of ricotta honey, a final drizzle of extra virgin olive oil and basil leaves.