Asparagus Risotto

Ingredients

• 400 g green asparagus
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g risotto rice
• 150 ml dry white wine
• 40 g freshly grated Parmesan
• 2 tbsp butter
• black pepper (ground)

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the woody ends and blanch the spears in boiling salted water for 5 minutes. Drain, reserving about 800 ml of the asparagus stock; shock the asparagus in cold water, cut off the tips, and slice the remaining spears into thin rounds.

2. 2.

   Remove skins from the shallot and garlic, finely chop them, and sauté in a pot with hot oil until translucent. Add the rice, stir briefly, then deglaze with white wine. Allow it to absorb completely, then add a ladleful of asparagus stock. Continue adding stock in small amounts while stirring constantly until the rice is cooked and the stock is absorbed; the rice should still have a slight bite.

3. 3.

   Fold the asparagus rings and tips, Parmesan, and butter into the risotto, season with salt and pepper, and serve in bowls.