Risotto with asparagus

Ingredients for 2 servings:

• 5 stalk(s) asparagus
• 150 g rice (risotto)
• 50 ml white wine, dry
• 150 ml stock (asparagus water)
• 1 tsp vegetable broth (instant)
• 2 shallots
• Olive oil, for frying
• Butter, for frying
• 1 tsp salt
• 1 pinch(s) of sugar
• Parmesan, grated

Instructions

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

whether white or green asparagus

Peel the asparagus if necessary, trim off the lower ends, put the water on, add the salt and sugar, bring to a boil, cut the asparagus into 1-2 cm long pieces and let them steep in the hot water for around 4-5 minutes, remove from the water, mix the vegetable stock with the asparagus water, and bring to a boil. Heat the oil and butter in a pan, sauté the finely chopped shallots and garlic, add the asparagus pieces (without the heads) and fry, add the rice and fry. Deglaze with white wine and bring to a boil, then gradually add the asparagus water and stock and bring to a boil. Important: stir constantly so the mixture doesn’t stick! Once the rice is almost cooked, add the asparagus heads and sprinkle with grated Parmesan, then bring to a boil again.