Risotto with Asparagus and Pecorino: Recipe in English

Ingredients:
160 g of Carnaroli or Arborio rice
200–250 g of fresh asparagus
1/4 onion (or 1 shallot)
500–600 ml of hot vegetable broth
30 g of butter (half for cooking, half for finishing)
30 g of Pecorino Romano
30 g of grated Parmigiano/Grana
2 tablespoons of extra virgin olive oil
Salt to taste
Black pepper to taste (optional)