1/2 cup parmesan rind + 1 cup grated parmesan, plus extra to serve
1 cup mozzarella, shaved
1 bunch of asparagus, ends trimmed, cut into 3cm lengths
Basil leaves, to serve
Method
Place veggie stock in a deep skillet/saucepan over high heat and bring to the boil. Reduce heat to low and keep at a simmer. Preheat the oven to 180°C.
Heat the oil and butter in a large ovenproof saucepan over medium heat.
Add the onion and garlic, cook, stirring occasionally, for 4-5 mins until the onion is soft and translucent. Stir in the rice and cook, stirring frequently, for 2-3 minutes until coated in oil.
Add the wine, season to taste and simmer for 2-3 minutes (stirring continuously) until reduced by three quarters and wine absorbed.
Stir in the tomatoes, asparagus and parmesan rind. Bring to a simmer. Remove from heat and cover with foil.
Bake for approx. 40 minutes until the rice is creamy.
Remove from the oven and stir parmesan through. Top with mozzarella and discard parmesan rind.
Return risotto to the oven, for approx. 6-8 minutes until the cheese has melted.
Scatter additional freshly grated parmesan, and basil leaves. Enjoy!
