Risotto with green asparagus

Ingredients for 4 servings:

• 500 g risotto rice (Arborio)
• 1 onion(s)
• 4 tbsp olive oil
• 125 ml white wine
• 1 ½ liters vegetable broth
• 1 tsp, leveled turmeric
• 1 pinch(s) chili pepper(s), ground
• ½ tsp, leveled salt, to taste
• 150 g Parmesan
• 500 g asparagus, green
• ½ tsp, leveled salt
• 1 tsp. baking soda
• 2 tbsp oil (argan oil)

Instructions

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

Finely chop the onion and sauté in olive oil until translucent. Then add the rice and stir thoroughly until each grain is coated with oil. Next, add the wine, pour in the vegetable stock, and add the turmeric and chili. Turmeric isn’t absolutely necessary, but it adds a nice color! Add just enough stock to barely cover the rice and simmer gently, stirring regularly, until the rice is tender. Season to taste with salt. Stir in the grated Parmesan cheese. Cut the green asparagus into bite-sized pieces and set the heads aside. Cook in a very small amount of water (it’s enough to cover the bottom of the pot by 1 cm) with salt and a little baking soda in a covered pot until just al dente. Then add the heads. When the asparagus is tender, drain and toss in the argan oil. Serve on top of the risotto. When it comes to risotto, it’s always worth making it in large quantities: you can use the leftovers to make delicious risotto balls!