Risotto with Asparagus, Spring Onions and Toasted Almond Sticks

Ingredients

• 500 g white asparagus
• 1 bunch spring onions
• 1 l chicken broth (homemade or instant)
• 1 tsp saffron strands
• 4 tbsp butter
• 300 g risotto rice
• 3 tbsp toasted almond sticks
• 100 ml dry white wine
• 3 tbsp freshly grated Parmesan cheese
• Salt
• ground pepper

Instructions

1. 1.

   Wash, peel, and cut the asparagus into diagonal pieces 3-4 cm long. Wash the spring onions, trim them, slice the dark green parts into fine rings, cut the white and light green parts into short pieces and then into strips. Bring the chicken broth to a boil with saffron strands and keep warm over low heat.

2. 2.

   In a small pan without oil, toast the almond sticks until golden brown. In 1 tbsp butter, sauté half of the toasted almonds, asparagus, and spring onion rings for 2 minutes. Add the rice and stir until translucent. Deglaze with white wine and let it reduce briefly. Gradually add some chicken broth, letting it evaporate before adding more, continuing this process until the rice is cooked; this takes about 20 minutes (the grains should be al dente). Stir in the remaining butter, grated cheese, and spring onion rings. Season with salt and pepper, plate the risotto, sprinkle with toasted almond sticks, garnish with spring onions, and serve immediately.