Asparagus Risotto

Ingredients

• 500 g Green Asparagus
• 1 Shallot
• 250 g Arborio rice
• 6 tbsp Olive oil
• 200 ml dry white wine
• 750 ml chicken broth (or vegetable broth)
• 50 g freshly grated Parmesan
• 2 tbsp butter
• pepper (ground)
• A handful of sage leaves
• grated Parmesan
• Sage flower

Instructions

1. 1.

   Peel the lower third of the asparagus and cut the spears into about 2 cm pieces. Peel and finely chop the shallot. Sauté in 2 tbsp hot oil for 1-2 minutes. Add the rice and asparagus, stir briefly, then deglaze with white wine. Gradually add broth over about 15–20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy.

2. 2.

   Finally stir in Parmesan and butter, seasoning with salt and pepper to taste.

3. 3.

   Briefly fry the sage leaves in remaining oil in a pan.

4. 4.

   Serve the risotto in bowls, sprinkled with grated Parmesan and garnished with sage leaves and flowers.