Asparagus Risotto

Ingredients

• 500 g Green Asparagus
• 1 pinch sugar
• 2 shallots
• 2 tbsp butter
• 300 g risotto rice (short-grain rice)
• 750 ml vegetable broth
• 40 g Parmesan
• Salt
• black pepper (freshly ground)
• 2 tbsp pine nuts
• 4 tbsp Parmesan (for sprinkling)

Instructions

1. 1.

   Wash the asparagus, peel only the lower third, trim the ends. Cut off the tips and set aside. Slice the asparagus spears into about 0.5 cm thick rounds. Bring 250 ml water with a pinch of salt and sugar to a boil for the tips. Add the tips, cook until al dente in about 5 minutes, remove and shock in cold water. Reserve the stock.

2. 2.

   Peel and finely dice the shallots. Melt 1 tbsp butter in a pot, then sauté the asparagus pieces and shallots. Add the rice, stir well and let it toast briefly. Mix the asparagus stock with the vegetable broth. Pour two ladlefuls over the rice and simmer on medium heat while stirring to reduce.

3. 3.

   Gradually add more liquid, letting it evaporate. Stir frequently. When the rice is cooked but still has a bite in the center, fold in the tips, remaining butter, and Parmesan. Season the risotto with salt and pepper, serve on preheated plates, and sprinkle with pine nuts and Parmesan.