Ingredients (x2)

  • 1 bunch of green asparagus
  • 1 shallot, finely chopped
  • 200 g Arborio rice Riso Scotti
  • Salt and pepper, to taste
  • Grated Parmesan cheese
  • 1 tbsp butter or mascarpone
  • Olive oil, for cooking
  • Zest of 1 lemon

Preparation


Trim the woody ends of the asparagus.

Use the tough ends to make a light vegetable stock, then finely chop the tender parts — keeping the tips whole for garnish. In a pan, lightly sauté the chopped asparagus (except the tips) and shallot in a drizzle of olive oil until fragrant.

Set aside.

In another pan, toast the Arborio rice in a tablespoon of olive oil for a minute.

Gradually add the warm asparagus stock, stirring continuously.

Halfway through cooking, stir in the sautéed asparagus and shallot mixture.

Continue adding stock until the rice is al dente.

Add the asparagus tips, a knob of butter (or mascarpone), and grated Parmesan.

Season with salt and pepper.

Grate over a little lemon zest and stir gently.

Serve immediately, garnished with extra Parmesan and a drizzle of olive oil.