Asparagus, mascarpone and pea risotto

Asparagus, mascarpone and pea risotto

Martha Collison's delicious, meat-free dinner uses seasonal asparagus and a scoop of creamy mascarpone. Don’t forget the Grana Padano

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook45 mins
    • Total time55 mins

    Ingredients

    • 230g asparagus
    • 750ml vegetable stock
    • 1 tbsp olive oil
    • 25g butter
    • 1 onion, finely diced
    • 300g arborio risotto rice
    • 175ml dry white wine
    • 100g peas (fresh or frozen)
    • 75g mascarpone, plus extra to serve
    • 50g Grana Padano, plus extra to serve