Asparagus and Taleggio Risotto
- Ingredients for asparagus and taleggio risotto
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Ingredients:
- 350g Risotto rice
- 50g butter
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 1 litre vegetable stock
- 200 ml white wine
- 3 sprigs thyme, leaves only
- 1 branch rosemary, finely chopped
- 8 sage leaves, finely chopped
- 50g hazelnuts, shelled
- 12 asparagus spears
- 150g Taleggio cheese
- 60g Parmesan, grated
- Salt and pepper
- For the garnish: chervil
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