Asparagus Risotto - Filippo Berio
Asparagus Risotto. Flavoured simply with fresh herbs and mascarpone, asparagus takes centre stage in this decadent Italian classic.
Ingredients
- 200g asparagus, woody ends removed
- 2 tbsp Filippo Berio Mild & Light Olive Oil
- 1/2 onion, diced
- 1 celery stick, diced
- 2 garlic cloves, chopped
- 300g risotto rice
- 75ml white wine
- 1L hot vegetable stock
- 50g parmesan cheese
- 2 tbsp mascarpone
- Fresh thyme and parsley, roughly chopped
- Filippo Berio Extra Virgin Olive Oil to drizzle
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