Pasta & Risotto
Asparagus Risotto with Gorgonzola
A delicate risotto with asparagus, white wine and gorgonzola. The asparagus gives it a fresh flavour, while the herbs and cheese add a lovely finish. Serve it on its own or as a side dish.
Total: 45 min
Servings: 4
Method
01.
Peel the asparagus and cut off the tips. Put the tips in a saucepan, cover with water and boil for 1 hour, then drain. Cut the asparagus stalks into pieces about 4 cm long and simmer them in the stock…
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