The Mascarpone cheese in this risotto adds an extra creamy taste.
Heat the oil in a large non-stick pan. Add the spring onions and sauté lightly for approximately 2 minutes.
Now add the rice and mix well until the rice is fully coated with the oil. Add the asparagus tips, peas and 1 cup of stock. Mix well.
Keep stirring over medium heat until almost all the liquid is absorbed, then add an additional cup of stock. Keep repeating this process until the risotto is tender and cooked through. You may need a little additional stock.
Add the spinach 1 minute before removing from heat. Remove from heat and stir in the mascarpone cheese and serve immediately.
This recipe is meat free and if using a gluten free vegetable broth such as home made vegetable broth. Check the list of ingredients for the if using ready made broth or stock cubes.
Food in U.S.A.