Asparagus risotto with crescenza cheese recipe | TASTE

Ingredients

• 350–400 g slim asparagus spears
• 4 cups vegetable stock
• thyme, a few sprigs
• 30 g butter
• 1 T olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 cup risotto
• 1/2 cup dry white wine
• 150 g mozzarella or Ayrshire crescenza cheese, at room temperature, thinly sliced
• Sea salt and freshly ground black pepper
• Wild rocket, to garnish