Champagne risotto with asparagus

Ingredients for 4 servings:

• 500 g asparagus, green
• 1 pinch(s) of sugar
• butter
• 3 tbsp olive oil
• 1 small onion(s)
• 280g risotto
• 1 liter broth, clear
• 200 ml champagne
• butter
• 6 tbsp grated Parmesan or Emmental
• Salt, to taste

Instructions

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

Wash the asparagus and thinly peel the bottom third. Cut off the heads and cut the stalks into bite-sized pieces. Sauté the asparagus pieces in 5 tablespoons of water with a pinch of sugar, a little butter, and salt for about 12 minutes until tender. Reserve the asparagus water. Peel and dice the onion. Heat oil in a wide pan and sauté the onion until translucent. Add the rice. Deglaze with champagne and cook while stirring. Gradually add the stock and asparagus water, allowing the liquid to evaporate while stirring. Just before the rice is tender, add the asparagus and cook for another 5 minutes. Remove from the heat and add the butter and half of the cheese. Season with salt and serve the remaining cheese separately.