This is a risotto which is bursting with the flavour of spring, and a wonderful way to use the tender English asparagus which should be available by the end of the month. The creamy bite of the rice combines with the garden freshness of the asparagus, all held together with a touch of cream and the tangy finish of pecorino (parmesan can be used, but the sharper flavour of pecorino is perfect here).
Serving Size: 2
Ingredients
200g risotto rice700ml vegetable stock
8 asparagus spears trimmed (trimmings kept) and each spear sliced into 4
2tbs olive oil
1 small onion, finely chopped
50ml white wine
2tsp Spice Mountain gourmet risotto seasoning
25ml double cream; grated pecorino
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