Asparagus Risotto

Ingredients

• 500 g Green Asparagus
• 1 pinch sugar
• 2 shallots
• 2 tbsp butter
• 400 g risotto rice (short-grain rice)
• 250 ml dry champagne
• 500 ml vegetable broth
• 40 g freshly grated Parmesan cheese
• Salt
• freshly ground pepper
• 2 tbsp grated Parmesan cheese (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 stalks into about 0.5 cm thick pieces. For the asparagus tips bring 250 ml water with a little salt and sugar to a boil. Add the tips and cook for about 5 minutes until al dente, then remove and shock in cold water. Reserve the broth.

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 champagne, reserved asparagus broth, and vegetable broth. Pour two ladlefuls of this mixture over the rice and simmer at medium heat while stirring.

3. 3.

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