We all can be a chief

Asparagus risotto is a quick and easy dish that only requires a 10-minute preparation and a cooking time of 30-35 minutes.

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Ingredients (for four servings)

• 500 g asparagus spears
• 350 g Risotto rice
• ½ onion, chopped
• Vegetable stock
• Grated Grana Padano cheese
• Turri’s G Olive Oil
• Salt & Butter

Methods

1. Rinse the asparagus spears, discard their woody ends, and steam cook in salted water for about ten minutes.
2. Melt 15 g butter in a frying pan, add the asparagus tips and gently toss for about 5 minutes. Set aside.
3. Slice the remaining stems in short lengths. Heat three tablespoons of Turri’s G olive oil in a saucepan and sauté the onion until softened. 
4. Add the rice, fry for a minute or two, until translucent, and add the asparagus lengths.
5. Gently stir with a wooden spoon then add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely
6. absorbed. Once the rice is cooked, season to taste, add the asparagus tips, the remaining grated cheese. Gently stir, place the lid on the saucepan, and leave
7. the risotto to rest for a few minutes before serving.

A simple, yet delightful cake, featuring extra virgin olive oil instead of butter. This unusual Victoria sponge is perfect for a light snack.

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Ingredients (2 Cups)

• 2 eggs and 4 egg yolks
• 270 g icing sugar
• 250 g Turri extra virgin olive oil
• 140 g potato starch
• 125 g self-raisin flour
• The grated rind of a lemon
• A pinch of salt

Instructions

1. Mix the dry ingredients together.
2. In a large metal bowl, beat the eggs and egg yolks with the sugar, then add the grated lemon rind, the salt, and
3. alternating, the oil and .dry ingredients.
4. Pour the mixture into a tin, previously greased and dusted with flour. Bake in a pre-heated oven set at 170 °C
5. for 50-60 minutes.
6. And voilà, our mouth-watering sponge cake is ready! All that is left is to sprinkle some icing sugar on its surface
7. and savour it with a cup of tea.