Raw Roasted Asparagus Spears with Arugula Risotto

Peel and finely dice shallots and garlic, press garlic through a press. Sauté both in half of the olive oil at low temperature. Add the long grain rice and sauté briefly. Fill up with white wine and spice stock, season with salt and pepper and cook quietly for 35-40 minutes with the lid closed, until the liquid has almost evaporated. In the meantime, remove the skin from white asparagus spears up to the head, green asparagus spears only at the lower third. Cut woody ends into small pieces and cut spears diagonally into 5 cm long pieces. Rinse arugula and roughly pluck leaves from stems.

Roast white asparagus 12-15 minutes before risotto is done in remaining hot olive oil over medium heat in a wide frying pan, turning until lightly brown. Add green asparagus after 5 minutes. Season with salt and pepper. Whip whipping cream until stiff. Just before serving, carefully fold arugula and whipped cream into risotto with a spatula. Serve the risotto with the roasted asparagus spears and sprinkle with the Parmesan cheese.

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