Delicious asparagus risotto for calorie-conscious people

Ingredients for 4 servings:

• 500 g asparagus, green
• 1 pinch(s) of sugar
• 1 tsp salt
• 1 tbsp olive oil
• 1 onion(s)
• 300g risotto
• 100 ml white wine
• 800 ml vegetable stock
• 70 g Parmesan
• 3 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Doesn’t require any butter

Wash the asparagus, trim off the lower ends, and peel the lower third. Cut into pieces. Heat water with salt and sugar. When the water boils, add the asparagus pieces and cook for eight to ten minutes, until cooked through but still firm to the bite. Pour over a sieve and drain. Meanwhile, finely dice the onion and heat the olive oil in a pan. Sauté the diced onions in the olive oil. When they are translucent, add the rice and sauté. Deglaze with the wine and simmer until it has evaporated. Then add the warm vegetable stock in small portions, allowing the rice to absorb it, stirring frequently. When the vegetable stock is used up and the rice is cooked, stir in the asparagus pieces, Parmesan cheese, and parsley.