Asparagus risotto with confit tomato and black olive

Place the asparagus in a small saucepan and just cover with water. Add the bicarbonate of soda and cook for 5–6 minutes, until tender. Drain, reserving the cooking water

Blitz with a hand-blender until you obtain a smooth cream, adding some of the cooking water if necessary

Preheat the oven to 140°C/gas mark 1

Cut a small cross on the bottom of the tomato and blanch in boiling water for 30 seconds. Cool immediately in iced water

Remove the skin, quarter, and put on a baking tray lined with greaseproof paper. Sprinkle with sugar, salt and a drizzle of oil. Bake for 30 minutes

To cook the risotto, drizzle a little olive oil in a pan, add the rice and toast it for a couple of minutes. Season with salt and pepper and gradually add the vegetable stock

When half cooked, add the asparagus cream and finish cooking

Add the asparagus spears, remove from the heat and add the butter and Parmesan. Stir until creamy

To serve, place the rice on a plate and add the confit tomato, shiso cress, pine nuts and chopped olives. Grate over some lemon zest and finish by pouring some lemon juice onto the sides of the plate