Asparagus Cream Risotto

A delicious recipe for the asparagus season:

Rinse the asparagus spears, peel and trim at the stem end. Cut the tips into small pieces and blanch very briefly in salted water.

Cook the remaining asparagus spears in about 1/2 liter of boiling water with 1 pinch of sugar and 2 tsp. salt. Remove, drain, crush and pass through a sieve.

Sauté the shallot in 1 tbsp. butter. Add the long grain rice and sauté. Extinguish with white wine and cook. Later successively add clear soup and asparagus cream. Cook the long grain rice for about 20 minutes, stirring repeatedly. Before serving, season and add 1 tsp of butter, a little bit of Parmesan cheese and the asparagus tips.

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