Risotto with asparagus and bratwurst

Ingredients for 4 servings:

• 500 g asparagus, green, alternatively white
• 250 g salsiccia (coarse Italian pork sausage)
• 1 onion(s)
• 4 tbsp extra virgin olive oil (cold squeezed)
• 300 g risotto rice
• 200 ml white wine
• 1 liter meat broth, hot or hot water
• 100 g Parmesan
• 20 g butter
• n. B. salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Risotto with asparagi and salsiccia.

Peel the asparagus, depending on the quality, and cut into 5 mm wide slices. Remove the skin from the sausages and cut them into the smallest pieces possible. Finely chop the onion. Heat the olive oil in a wide pan and briefly fry the onion and sausage pieces, using a fork to further break up the sausage. As soon as the sausage has taken on some color, add the asparagus and risotto rice and fry for about 2 minutes, stirring constantly. Deglaze with 200 ml white wine, season with salt and pepper. Gradually add hot stock or water until the rice is mushy but still firm to the bite, which takes 25-35 minutes, depending on the type of rice. Stir occasionally to prevent the rice from sticking. Finely grate 100 g Parmesan cheese. Towards the end of the cooking time, add the Parmesan cheese and butter to the risotto, mix thoroughly, and let it stand for another minute.