Italian

Risotto di Asparagi

Author: Guy Grossi
- 1 shallot
- 3 Cups Carnaroli rice (alternatively you could use arborio)
- 6 Cups of veg stock
- 2 bunches green asparagus
- 200g Grated Fontina cheese (alternatively you could use parmesan)
- Small bunch of Sage
- Olive oil
- 200g Butter
- Salt and pepper

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