Heat the grill to its highest setting. Peel and dice the onion as finely as possible. Add 1 tbsp olive oil into a deep frying pan over a medium-high heat, add the onion with a big pinch of salt and fry until softened and translucent- around 10 mins.

Finely slice the garlic and add to the pan along with the fennel seeds and toast for 2 mins. Add the risotto rice and stir well to coat the rice, 1 min. Pour the wine in and bubble away until the wine has been totally absorbed.

Add the stock, one big splash at a time, stirring and letting it absorb fully before adding more.

Meanwhile, tip the asparagus onto a baking tray, drizzle with 1 tbsp of olive oil, season well and slide under the grill. Grill for 10-15 mins, until charred.

Finely grate the parmesan into the risotto, reserving a little for the top. Add the juice and zest of one of the lemons, if it looks a little dry, add a splash of water or more stock! Taste and season generously. Spoon into bowls, top with the charred asparagus, and finish with the reserved grated parmesan, zest of the remaining lemon and a scattering of parsley. Slice the zested lemon into wedges and serve on the side.