How to make: Risotto with asparagus and Prosecco DOC
In collaboration with the Prosecco DOC Consortium, Danilo Cortellini, Head Chef at the Italian Embassy in London, has shared a simple risotto recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 20 g Green asparagus
- 80 g Onion (finely chopped)
- 2 tbsp Extra virgin olive oil
- 280 g Carnaroli rice
- 200 ml Prosecco DOC
- 1 L Vegetable or chicken stock
- 40 g Grana Padano (grated)
- 30 g Butter
- Salt and pepper (to taste)
- Pea shoots (to garnish (if available))
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