Risotto with Asparagus – Risotto

A delicious recipe for the asparagus season:

– (as described) – respectively or the – – from out of the jar) – fresh h grated.

Rinse asparagus spears well and remove the hard, a little bit woody ends. Now cut the heads about 6 cm long, the remaining parts about 4 cm long. In a saucepan, heat half of the olive oil and sauté the chopped onions or shallots until they become translucent. Add the asparagus spears and blanch (scald) everything together with boiling hot salted water. The perfect ones can add the asparagus tips a little later, so that they don’t get too soft! Do the whole thing well for about 7 minutes. When the asparagus is cooked – but still has bite – pour it into a sieve and collect the asparagus broth. In a second saucepan, heat the remaining olive oil and stir in the long-grain rice until translucent.

Extinguish with the white wine and pour in the chicken stock. Cook in the closed saucepan for about 12 minutes. Repeatedly add as much asparagus stock so that the long grain rice is just covered.

If the long grain rice is still too firm for you, you can cook it in the closed pot for another 5 minutes.

Now fold in the grated parmesan cheese and add the asparagus spears. Fold in carefully.

Pull again for 3-5 min (be careful – now it will quickly become mushy).

Serve the risotto very hot i

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