Spargelrisotto

Ingredients

• 1 onion
• 1 tin saffron
• 2 tbsp Rapeseed oil
• 300 g risotto rice
• 250 ml white wine
• 0.5 l vegetable stock
• 1 tbsp butter
• 4 Cherry Tomatoes
• 500 g cooked white asparagus
• 1 bundle arugula
• 150 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel, dice the onion and quickly sauté in hot oil in a pot. Crush the saffron in a mortar. Add the rice and stir until translucent. Deglaze with wine, stirring until it evaporates. Pour in the stock and saffron, then repeat. Continuously add liquid and stir until the rice is cooked, about 30 minutes.

2. 2.

   Remove the pot from heat and fold in the butter. Boil the tomatoes briefly, peel, quarter, seed, and slice into strips. Cut the cooked asparagus into large pieces. Wash and finely chop the arugula, then gently fold the tomatoes, asparagus, and arugula into the rice. Sprinkle grated Parmesan on top and season with salt and pepper.