Spring Risipisi

Peel the asparagus and remove the woody ends. Cook in plenty of salted water until al dente. Then strain and cut into bite-sized pieces.

Cut the spring onion into fine rings. Peel carrots and dice very finely. Also peel kohlrabi and cut into small pieces.

Melt the butter in a large pot. Sauté the onion rings in it until translucent. Add the carrots and kohlrabi and sauté for a few minutes. Add the rice, season with salt and pour in the soup. Simmer the mixture with the lid on for 20-25 minutes. Add additional soup as needed.

Mix in peas and asparagus pieces and simmer the risipisi for another 5 minutes. Season again with salt and pepper.

Arrange in deep plates, sprinkle with the chopped herbs and serve.

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