Asparagus Risotto

Ingredients

• 300 g Arborio rice
• 2 cloves garlic
• 4 tbsp olive oil
• 1 l vegetable broth
• 800 g green asparagus
• 60 g freshly grated Parmesan
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• dill
• grated Parmesan for garnish

Instructions

1. 1.

   Wash the rice in a sieve under running water and drain.

2. 2.

   Clean the asparagus, peel only the lower third, trim the ends, and cut into small pieces.

3. 3.

   Heat 3 tbsp oil in a pan, press in the garlic, sauté briefly, add the asparagus, brown all around, then set aside.

4. 4.

   Toast the rice in 1 tbsp hot oil, then gradually pour in the broth over about 20 minutes, stirring occasionally and allowing the liquid to absorb before adding more, until the rice is al dente. Finally stir in butter pieces and grated Parmesan, season with salt and pepper, and garnish with dill and extra Parmesan if desired.