Green asparagus risotto

Ingredients for 4 servings:

• 600 g asparagus, green
• 100 g Parmesan, freshly grated
• 250 g rice (risotto rice, Arborio)
• ⅛ liter wine, white, dry
• 6 tbsp olive oil
• 2 tbsp butter
• 1 onion(s)
• Salt
• pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Risotto with green asparagus

Wash the asparagus, trim off the woody ends, cut off the tips, and set aside. Cut the stalks into 2-3 cm pieces, boil in 1 liter of salted water for about 25 minutes, remove, and pass the asparagus pieces into the cooking water (pureeing alone is not enough, as otherwise the asparagus fibers will be in the risotto). Heat the olive oil, sauté the finely chopped onion, sprinkle in the rice, and sauté until translucent, stirring constantly. Deglaze with white wine. Gradually add the boiling asparagus stock, stirring constantly, and let the rice swell. Melt the butter in a pan, briefly fry the asparagus tips, and stir into the risotto with the Parmesan cheese. Season with salt and pepper. Passing the asparagus stalks and using the cooking water brings out the full flavor of the asparagus in the risotto. Tastes delicious. If you like, you can serve the risotto with seafood or pieces of fried fish.