Asparagus Risotto

Wash and peel the asparagus (break off the woody ends). Cut the asparagus into bite-sized pieces, saving some of the tips.

Steam asparagus either in a steamer for about 10 minutes at 100 °C or boil in a pot in plenty of salted water. If you also want to use green asparagus, boil it for about 5 minutes less, or steam it. This also applies to the tender asparagus tips. Keep them warm after cooking, they will be needed for decoration at the end.

Peel and chop the spring onion.

Sauté the onion in olive oil, add risotto rice and sauté until translucent.

Then deglaze with white wine. Now the diligent stirring begins! Add a ladleful of soup to the risotto rice and let the risotto rice absorb it while stirring constantly. Then add the soup again. And keep stirring! Just before the end of the cooking time, after about 20 minutes, add the asparagus pieces.

Stir the Parmesan into the almost finished asparagus risotto and finally fold in the butter.

Season the risotto with salt and pepper to taste and garnish with the warm asparagus tips.

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