The pork goes into a hot oven (about 240C) for about 15 minutes; and at that point, the carrot and parsnip are added. Drop the heat down to around 180-200C, and cook for about an hour.
This is just a fairly standard sort of risotto. I trimmed the asparagus tips off for garnishing, and chopped the stems thinly. I finely chopped the zest of a lemon, and set aside the lemon juice for deglazing. As an underlying flavour base, I used 4-5 shallots diced finely.
I blanched the asparagus stems in water, and once they were finished; cooled the water down with a block of frozen chicken stock from the freezer.
In the main pan, I heated some garlic infused olive oil; and added the lemon zest. Once that was fragrant, I added the shallots. When the shallots softened, I added four small handfulls of risotto rice to the pan; which I gently fried until it started to get a little colour. At this stage, I deglazed the pan with the lemon juice. Once the lemon juice evaporated, I started to incorporate the chicken stock. When the risotto was about half complete; I added the asparagus stems to the pan, and moved the asparagus tips into the stock to warm through.
Once the risotto finished; I put it into a couple of bowls, and topped it with freshly grated parmesan and the asparagus tips.
Next time around, I’m going to pass on blanching the asparagus – the idea behind that was to get some asparagus flavour into the chicken stock. It didn’t make that much difference flavourwise, and it was a bit brutal texture-wise.