Asparagus and Parmesan Risotto

1 tbs olive oil

1 onion, diced

3 1/2 cloves garlic, crushed

1 1/2 cups arborio rice

1 cup non-alcoholic white wine

2 cups vegetable stock, reduced-salt, heated

1/2 cup water

1 cup So Good Regular, heated

2 bunches asparagus, cut into 3cm pieces

1/3 cup fresh parmesan cheese, grated

juice and zest of 1 lemon

Heat oil in a large non-stick saucepan. Add onion and garlic and cook over medium heat until softened. Stir in rice to coat the grains with oil.
Gradually add heated stock 1/2 cup at a time, stirring well between each addition, until all stock is used and rice becomes soft.
Add heated So Good and asparagus, cook for a further 5 minutes. Remove from heat and stir through parmesan and lemon zest.