Risotto with green asparagus

Ingredients for 6 servings:

• 1,800 ml chicken broth
• 200 ml white wine
• 3 tbsp oil
• 1 onion(s)
• 475 g rice (Arborio rice)
• 1 kg asparagus, green
• 60 g butter
• 100 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and sauté in the hot oil for about 4 minutes, until softened. Add the rice and stir until well coated. Combine the chicken stock and wine. Pour in a ladleful (125 ml) of hot liquid and cook the rice over medium heat until the liquid is absorbed. Continue adding liquid – about half in total – and cook the rice for 15 minutes, until the liquid is absorbed. Meanwhile, peel the bottom third of the asparagus and cut into bite-sized pieces. Add the asparagus and the remaining liquid, ladleful by ladleful, and cook for another 10 minutes. Remove from the heat and stir in the butter and Parmesan cheese. The risotto needs to be stirred continuously; it may take longer for the liquid to be absorbed.