Preheat your oven to 200°C. Halve, peel and chop the shallot into 1⁄2 cm pieces. Peel and grate the garlic (or use a garlic press). Chop the bottom 1cm off the asparagus and discard. Halve the asparagus widthways. Chop the sun-dried tomatoes into thin strips.

Boil the water (see ingredients for amount) in a large saucepan over medium heat. Once boiling, turn the heat to low and add the stock powder. Stir to dissolve.

Keep the stock on low heat so it stays warm but isn't bubbling ferociously! Heat a glug of oil in another large saucepan over medium heat. Add the shallot and sundried tomatoes. Cook until the shallot has softened, 3-4 mins. Then add the garlic and tomato purée. Stir and cook for 1 minute more.

Add the arborio rice to the pan. Stir, so the rice gets coated in oil, then add a ladleful of stock. Cook, still stirring, until the rice has absorbed the stock. Then add another ladleful and continue the process until all of the stock is used. This should take about 20 mins. TIP: You may not need all the stock. Or, if it's all gone and your rice is still a bit chalky, add a splash of water and keep cooking 'til it's done.

Place the asparagus to the other side of the baking tray. Drizzle on the balsamic vinegar and a splash of water. Pop back in the oven to roast until the asparagus is tender, 10 more mins. When the risotto is done, remove from the heat and stir in two thirds of the hard Italian cheese and all the butter. Season to taste.

When the asparagus is ready, remove from oven. Serve the sun-dried tomato risotto in bowls with the asparagus on top. Drizzle over any juices from the baking tray and sprinkle on the remaining cheese. Eat without delay Enjoy!