Wild Asparagus Risotto

I used the wild aspargus I bought on Dolac market, you can get them only at this time of the year, so I have included them in a beautiful risotto, prepared in under 15minutes, it can be served as an appertiser or as a main dish.

Ingredients (serves 2)

1tsp butter
180g risotto rice
1 small red onion
2 cloves of garlic
200ml vegetable stock
1tsp mascarpone
Grana Padana (to taste)
Salt and pepper (to taste)
1 bunch of fresh wild asparagus

Method

On melted butter, saute finely chopped red onion and garlic. Add the risotto rice with salt and pepper and gradually stir in the vegetable stock until the rice is half cooked*.  Add asparagus tips (approx. 3cm long)  and stir in with the risotto rice. Add the mascarpone cheese and grana padano and stir well to finish. Garnish with a few drops of olive oil.

Texture of fully cooked risotto should be sticky in texture and hold its shape when presented on the plate.

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Zoran