Pumpkin & asparagus risotto

This is my favourite risotto dish. The key to risotto is not olive oil but butter. I use a mix of both as too much butter will over power the pumpkin and asparagus. Be patient with risotto. Let it cook slowly, simmering away, as you enjoy a glass of wine. Another secret ingredient is adding a splash of balsamic vinegar. This dish has everything.. risotto, fresh vegetables, parmesan cheese, olive oil, butter and wine… Italian cooking doesn’t get better!

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