Name: Asparagus, Green Bean and Pecorino Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 7 tbsp butter; 4 tbsp olive oil; 1 onion (finely chopped); 1 lb asparagus (cut into ½-¾ inch (1-2 cm) pieces); 2 cups Arborio rice; salt and freshly ground black pepper; 1 cup dry white wine; 1 quart hot vegetable stock; 7 oz flat green beans (Romano beans) (blanched and cut into ½-¾ inch (1-2 cm) pieces); 3 tbsp finely chopped basil leaves; 5 tbsp grated Parmesan

How I make it

Heat the butter and olive oil in a wide pan and sauté the onion for about 5 minutes, until golden.
Add the asparagus and sauté for 1 minute.
Add the rice and stir for 1-2 minutes, until hot. Season with salt and pepper.
Add the wine and cook until absorbed.
Bring the stock to a boil. Add it to the rice one ladle at a time, stirring, until each addition is fully absorbed.
Keep going until the rice is done.
Near the end, stir in the blanched beans, basil and Parmesan, and serve right away.

Asparagus, Green Bean and Pecorino Risotto Draft

What you need

How I make it