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 for 2 people :
- Arborio rice, 160g
- Asparagus to clean, 400 g
- Black pepper
- White onion, one
- Olive oil
- Mascarpone, 100g
- Vegetable stock, 1 l
Recipe:
- 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
- Cut the asparagus finely
- Cut the onion finely
- Boil the stock
- Warm some oil in a pan and add the onions and asparagus
- Add some vegetable stock
- Leave everything to cook for 15 minutes
- Add the rice
- Stir all the time and add the stock when the rice becomes dry
- Let everything to cook for 20 minutes circa, taste the rice from time to time
- Add the pepper as you like
- When the rice is cooked turned the heat off and add the mascarpone
- Stir until creamy
Enjoy!

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