for 4 person

Asparagus

1 tbsp	butter
500 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	risotto rice (e.g. Carnaroli)
2 dl	white wine
1 litre	vegetable bouillon, hot
80 g	grated Parmesan
30 g	butter
	salt and pepper to taste

How it's done

Asparagus

Heat the butter in a pan. Add the asparagus, sauté for approx. 5 mins., remove.

Risotto

Heat the butter in the same pan. Sauté the onion for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Return the asparagus to the pan, simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.

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