Prep Time: 10 Minutes

Cook Time: 20 - 25 Minutes

Serves: 4

• 250g Tenuta Marmorelle Asparagus Risotto
• 2 tbsp Tenuta Marmorelle ZERO Extra Virgin Olive Oil
• 100ml White Wine
• Water (as directed on pack)
• 1 bunch Asparagus
• 150g Peas
• Zest of 1 Lemon
• 30g Parmesan, grated, plus extra to serve
• Fresh Parsley, chopped
• Salt & Pepper

• Trim the asparagus and cut into bitesized pieces, keeping a few tips aside for garnish.
• Heat the olive oil in a pan and fry the asparagus for 3–4 minutes until just tender. Remove and set aside.
• Add a little more oil, stir in the risotto and toast for 1–2 minutes until lightly nutty.
• Pour in the white wine and allow it to fully absorb.
• Gradually add water, stirring as per pack instructions until the rice is almost cooked.
• Stir through peas and cooked asparagus for the final 4–5 minutes.
• Finish with parmesan, lemon zest and black pepper to taste.
• Serve topped with reserved asparagus tips, parsley and extra parmesan.