Risotto with green asparagus and Parmesan

Ingredients for 4 servings:

• 500 g asparagus, green
• Salt and pepper, freshly ground
• 1 pinch(s) of sugar
• 2 shallots
• 3 tbsp butter
• 300 g risotto rice
• 100 ml white wine, dry or water
• 800 ml veal stock, hot
• 3 stalks of parsley, flat
• 75 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Rinse the asparagus and snap off the bottom ends. Peel the lower third of the asparagus spears and cut into 3 cm long pieces. Bring about half a liter of salted water with sugar to a boil and cook the asparagus pieces over low heat for eight to ten minutes. Drain in a sieve. Peel and dice the shallots. Heat half of the butter and sauté the shallots over medium heat until translucent. Add the rice and sauté until translucent, stirring constantly (do not brown!). Pour in the wine and stir until it has evaporated. Add a good splash of hot veal stock to the rice and simmer uncovered over low heat for about 20 minutes. Stir occasionally and add a little more stock so that the rice is always just covered. The risotto should have a creamy consistency. Carefully stir in the asparagus pieces, the remaining butter, 40 g grated Parmesan cheese, and chopped parsley. Season the risotto with salt and pepper. Sprinkle the remaining grated Parmesan cheese over the top and serve immediately. (15 g fat per serving)