Cornish clotted cream and asparagus risotto
A Cornish twist on classic risotto, finished with indulgent Rodda's Cornish clotted cream.
Ingredients
- 500ml vegetable stock
- 2 large shallots, finely chopped
- 3 tbsp olive oil
- 200g risotto rice (arborio)
- 100ml dry white wine
- 2 tbsp Rodda’s Cornish clotted cream
- 25g Parmesan cheese, grated
- 1 bunch Cornish asparagus, finely chopped into 5mm slices
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