Asparagus Risotto

Instructions

1. • 200 g asparagus
   • 1000 ml vegetable stock

   Peel the asparagus and add the peels to the vegetable stock or asparagus broth to give the risotto more flavour.

2. • 1 onion

   Cut the asparagus lengthwise into slices/half rings. Either cook the asparagus tips separately in a pot or add them to the risotto. Peel the onion and cut into small cubes.

3. • 3 tbsps olive oil

   Heat the olive oil in a pot, add the onions and sauté colourlessly for about two minutes on medium heat. Add the asparagus and sauté for another minute.

4. • 250 g risotto rice
   • 100 ml white wine

   Add the rice, stir and fry briefly. Deglaze with the white wine, pour in a ladleful of stock and stir well. Simmer the risotto for 15 to 18 minutes over medium heat, stirring constantly and adding stock.

5. • 20 g parmesan
   • 40 g butter

   In the meantime, grate the Parmesan cheese and cut the butter into cubes and place in the freezer for a better creaminess.

6. • 2 piches of salt
   • pepper
   • 1 branch rosemary (gehackt)
   • 2 branches thyme (gehackt)

   When the risotto is cooked, but still firm to the bite, remove from the heat. Stir in the Parmesan cheese and butter. Season to taste with salt and pepper. Serve with finely chopped herbs and the asparagus tips as desired.

Happy cooking and Mahlzeit!