Risotto with Asparagus

A delicious recipe for the asparagus season:

Cut the tips of the asparagus spears into small pieces about 5 cm long and cut in half lengthwise. Cut the remaining asparagus spears into fine wheels. Cook all the asparagus pieces in the boiling vegetable broth for about three minutes, remove and set aside with the lid closed.

Sauté the onion in the rapeseed oil until soft. Add the long-grain rice, steam briefly, extinguish with the white wine and cook completely. While stirring frequently, gradually add the hot asparagus broth so that the long-grain rice is always just covered with liquid. Cook the long grain rice for about twenty minutes on low heat until it is creamy.

Mix first the mascarpone, then the asparagus into the risotto, warm up briefly and season with salt and green pepper. Dress and bring to the table sprinkled with cubes of gorgonzola.

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