Creamy risotto with mascarpone and asparagus

I love the combination of the bitter taste from the asparagus and the creaminess of the mascarpone, this risotto is simply fantastic!

Ingredients:

• Arborio rice, 160g
• Asparagus to clean, 400 g
• Black pepper
• White onion, one
• Olive oil
• Mascarpone, 100g
• Vegetable stock, 1 l

Recipe:

1. Take off the hard bits at the end of the asparagus and peel the rest of the body (not the top) until you can see the white
2. Cut the asparagus finely
3. Cut the onion finely
4. Boil the stock
5. Warm some oil in a pan and add the onions and asparagus
6. Add some vegetable stock
7. Leave everything to cook for 15 minutes
8. Add the rice
9. Stir all the time and add the stock when the rice becomes dry
10. Let everything to cook for 20 minutes circa, taste the rice from time to time
11. Add the pepper as you like
12. When the rice is cooked turned the heat off and add the mascarpone
13. Stir until creamy

Enjoy!