Milanese Risotto with Green Asparagus

Ingredients

• 400 g long-grain rice
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 l vegetable broth (from a can)
• 1 small tin saffron strands
• 80 g grated parmesan
• 40 g Butter
• Salt
• Pepper
• 500 g Green Asparagus

Instructions

1. 1.

   Clean the asparagus, trim off the woody ends, and cook in plenty of salted water for about 10-12 minutes.

2. 2.

   Peel and finely chop the onion. Heat the butter and olive oil, sauté the onion until translucent, then add the rice. Stir to toast, then gradually pour in the boiling broth while stirring continuously, allowing it to reduce repeatedly. Add saffron strands, season with salt and pepper, and cook for about 18-20 minutes under constant stirring.

3. 3.

   Stir in the Parmesan and butter, cut the cooked asparagus into pieces, fold them in, plate in a bowl, sprinkle remaining saffron on top, season again, and serve.