Spring Ham Risotto with Asparagus

Wash the asparagus and cut off the woody ends.

Cut the asparagus spears into pieces of about three centimeters and set aside.

Peel the onion and dice very finely.

Heat the olive oil in a pot and sauté the onion cubes until translucent.

Add the risotto rice, sauté briefly and deglaze with white wine.

Pour in some hot vegetable soup.

Gradually add the rest of the vegetable soup and simmer over medium heat while stirring.

When two-thirds of the vegetable soup has reduced, optionally add the asparagus and simmer briefly. Alternatively, fry the asparagus briefly in a pan with a little oil and garnish the finished risotto with it.

Finely dice the Berger ham and finally mix it into the risotto together with the Parmesan cheese and butter. Season to taste with salt and pepper.

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