Asparagus and artichoke risotto

Asparagus and artichoke risotto

    VegetarianGluten free
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

Ingredients

  • 1.2 L fresh vegetable or chicken stock
  • 630g asparagus, trimmed and chopped into 3cm pieces
  • 30g unsalted butter
  • 280g sliced artichoke hearts in oil, drained, plus 1 tbsp oil from the jar
  • 2 shallots, finely diced
  • 320g carnaroli risotto rice
  • 100ml white wine
  • 50g pecorino cheese, finely grated, plus extra shavings to serve