Asparagus-Carrot Risotto

Ingredients

• 500 g Green Asparagus
• 2 carrots
• 1 bunch spring onions
• 1 Shallot
• 1 Garlic clove
• 3 tbsp butter
• 200 g risotto rice
• 750 ml vegetable broth (instant)
• 150 ml Heavy Cream
• 50 g freshly grated Parmesan
• Salt
• black pepper

Instructions

1. 1.

   Peel the lower third of the asparagus spears and trim the ends generously. Cut the asparagus into pieces. Peel the carrots and slice them thinly. Clean the spring onions, rinse, and cut into fine rings.

2. 2.

   Peel and finely dice the shallot and garlic. Heat the butter, then sauté the shallot, garlic, and rice. Add the vegetables and spring onions.

3. 3.

   Heat the broth. Gradually stir the broth into the rice, cooking for about 25 minutes until tender.

4. 4.

   Finally stir in the cream and Parmesan. Season with salt and pepper to taste.