Step 1: Heat pan with a drizzle of cooking oil. Cook garlic, asparagus and courgette for 2-3 minutes. Add the riso gallo risotto expresso pack with 100ml of water, cook for 2 minutes on the hob.
Step 3: alternatively pour 100ml into the pack and place in the microwave for 3 minutes.
Step 5: serve with parmesan or rocket sprigs.