1 tablespoon Napolina Olive Oil
1 onion, chopped
350g risotto rice
2 garlic cloves, crushed
200ml white wine
1.2 litres vegetable stock, hot
250g frozen peas
150g fine asparagus, stems thinly sliced and tips reserved
2 tablespoons Napolina Green Pesto
250g tub ricotta
Heat the oil and butter in a deep frying pan over a low heat.
Add the onion and sweat gently for 10 minutes.
Add the rice and garlic and cook for 2 minutes.
Add the wine and bubble for 2 minutes.
Put the stock in a pan over a very low heat.
Gradually add the stock to the rice, stirring frequently, until the rice is al dente.
This will take around 18-20 minutes over a low heat.
5 minutes before it's ready, add the peas and asparagus stems and tips.
When the rice is cooked, stir in the pesto and cover with a clean tea towel for 5 minutes.
Ladle into bowls and spoon the ricotta on top before serving.
Try more of our delicious risotto recipes.