Asparagus risotto

Ingredients for 4 servings:

• 1 ½ kg asparagus
• 400 g rice
• 500 ml vegetable stock
• 200 g cooked ham (sliced)
• 1 bunch of spring onions
• 50 g Parmesan, grated
• 1 shot of white wine
• 1 tsp salt
• 2 tsp sugar
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the asparagus and cut into 2 to 3 cm pieces (place the asparagus tips in a separate bowl). Wash and finely chop the spring onions. Cut the cooked ham into small squares. Cook the asparagus (without the asparagus tips) in a little water with a teaspoon of salt and two teaspoons of sugar for 12 minutes. Then add the asparagus tips and cook for another 10 minutes. Drain the asparagus and reserving the cooking water. Heat the rice with the spring onions and add a little of the asparagus water. Gradually add the asparagus water, then the vegetable stock, only when the rice has completely absorbed the liquid. When the rice is cooked – but still firm to the bite – add the ham and a dash of white wine. Then stir in the Parmesan cheese. Finally, add the asparagus, stir, and season with salt and pepper. Heat briefly again to warm the asparagus back up.