Asparagus Risotto

Peel the asparagus, remove the woody parts and cut the stalks into thin slices. Leave the tips whole and cook extra in a little salted water until al dente. Rinse in ice water and set aside.

Dice the shallots and sauté them in a pot with a little olive oil. Add the sliced asparagus and the rice and deglaze with white wine.

Now gradually pour in the stock, stirring constantly, until the risotto is creamy and steamed al dente.

Stir in half the butter and the freshly grated Parmesan. Season to taste with sea salt and a little pepper.

Toss the cooked asparagus tips in the remaining butter and garnish the risotto with them.

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