Risotto with asparagus, herbs and Parmesan

Ingredients for 4 servings:

• 250 g white asparagus, peeled, cut into 4-5 cm pieces
• 250 g asparagus, green, lower third peeled, cut into 4-5 cm pieces
• 1 tbsp butter
• 1 tsp sugar
• 2 shallots, peeled, finely chopped
• 3 tbsp oil (walnut oil)
• 300 g rice (risotto rice)
• 1 bay leaf
• 200 ml dry white wine
• 200 g peas, frozen
• salt and pepper
• 2 tbsp parsley, flat-leaf, chopped
• 1 tbsp chervil, chopped
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also as a side dish to meat and fish

Boil the asparagus peels and trimmed ends in 1.5 liters of water with salt, sugar, and butter, then let it simmer for 30 minutes. Strain the liquid, reserving the stock and cooking the asparagus for 5 minutes. Remove the asparagus and measure out 650 ml of the cooking water. Heat the oil in a pan and fry the shallots. Add the rice and bay leaf, stirring to coat with the fat. Pour in the wine and about 200 ml of the asparagus stock, stirring until the rice has absorbed the liquid. Gradually add the remaining liquid. After 10 minutes of cooking, stir in the asparagus and peas. Once all the liquid has been absorbed and the rice is cooked but still firm to the bite, stir in the parsley and chervil, season with salt and pepper, and serve immediately, sprinkled with Parmesan cheese.