Asparagus risotto

Ingredients for 4 servings:

• 250 g risotto, e.g. Arborio, Vialone
• 3 tbsp olive oil, cold squeezed
• 2 shallots
• 1 garlic clove(s)
• 1 kg asparagus, white, thin spears
• Water
• some butter
• Salt
• 1 pinch(s) of sugar
• 150 ml sweet cream
• 100 g Parmesan, freshly grated
• 250 ml white wine (Riesling), dry
• 100 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the asparagus. Boil the peels with water, salt, a knob of butter, and a pinch of sugar to make a stock. Strain after 20 minutes. Cut the asparagus into small pieces about 1 cm long. Finely chop the garlic and shallots. Sauté the shallots and garlic in a pan with olive oil. Add the rice and stir until the rice grains are coated with a film of fat. Add a little wine, letting it evaporate first, then add a little more until it is used up. Gradually add the asparagus stock, only adding more when the liquid has largely reduced. Cook uncovered for about 20 minutes, stirring constantly. After 5 minutes of cooking, add the asparagus. The rice should be soft, but still have a firm core. Finally, stir in the cream, butter, and Parmesan cheese and serve immediately. The asparagus still has a nice bite; if you want it softer, you can add it to the rice earlier. Fried king prawns go well with this.