Risotto with Asparagus and Nettles
400 g Arborio rice · 200 g white asparagus · 100 g fresh nettles · 1 small onion · stock ·
butter, salt, pepper and "Montasio stravecchio" (very mature) cheese
Simmer the nettles in boiling water, drain and leave to cool. Fry the onion in a little oil, add the peeled and chopped asparagus, and cook for a few minutes. Add the rice and sauté for two minutes.
Stir in the boiling stock a little at a time until cooked.
Blend in the finely chopped nettles and stir in the butter and “Montasio stravecchio” (very mature) cheese.
Season with salt and serve.