Asparagus Garlic Chives Risotto

Ingredients

• 1 Shallot
• 2 tbsp olive oil
• 300 g Arborio rice
• 100 ml white grape juice
• 900 ml vegetable broth
• 800 g green asparagus
• 20 g butter (1.5 tbsp)
• 30 g young garlic chives (1 handful)
• 50 g parmesan cheese (30% fat, 1 piece)
• 1 tsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the shallot. Heat olive oil in a pot. Add the shallot and rice and sauté for 2 minutes over medium heat. Deglaze with grape juice and let it evaporate. Then pour in 200 ml broth, stirring occasionally until absorbed. Continue adding broth portion by portion, cooking the rice for 15–20 minutes; it should still have a slight bite.

2. 2.

   Meanwhile wash the asparagus, trim woody ends, peel the lower third of the stalks. Slice the stalks into thin rounds. Melt 1 tsp butter in a pan. Sauté the asparagus over medium heat, turning occasionally, for about 5 minutes until tender.

3. 3.

   In a separate bowl wash the garlic chives, remove stems, set aside a few leaves for garnish, and slice the rest into thin strips. Grate the parmesan and stir half of it, the chive strips, and the remaining butter into the risotto. Season with lemon juice, salt, and pepper to taste.

4. 4.

   Serve the risotto on shallow plates, top with asparagus, and garnish with the leftover cheese and chive leaves.