Asparagus Risotto

Remove the peel from the asparagus spears, cut the ends into small pieces and discard.

Cut off the tips (2-3 cm long) and set aside. Cut the rest into pieces and cook briefly in water with a little salt and then mash. Let the stock boil.

Sauté finely chopped onion in 40g butter until translucent, add asparagus tips, add long-grain rice. Mix well. Then pour the wine and reduce until it evaporates.

Gradually pour the boiling asparagus broth over the long-grain rice. Always add more when the liquid is finally absorbed by the long-grain rice.

Carry this out until the long-grain rice is ready. If the asparagus broth runs out, simply use boiling water. It is important that the asparagus broth is used up beforehand (promotes good taste). Duration of the eternal stirring 20 min.

When the long-grain rice is cooked, season strongly with salt and freshly ground pepper, add the remaining butter and grated cheese.

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