Summary

Ingredients

• 400 g risotto rice
• 600 g asparaus, white
• Salt water
• 500 g strawberries
• 1 onion (s)
• ml 1,200 vegetable stock, hot
• 60 g parmesan cheese
• olive oil
• Thyme, fresher
• Salt and pepper, whiter

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Instructions

1. Peel the asparagus and cut into pieces. Keep the tips separately. Boil the asparagus without tips in slightly salted water, add the tips at the very end and only continue to cook until they are clearly firm to the bite. Strain the asparagus and set aside.
2. Wash, clean and cut the strawberries into pieces. Peel and dice the onion. Grate the parmesan.
3. Heat some olive oil in a saucepan, sweat the onion in it until translucent. Add the rice and stir-fry until it starts to brown slightly. Deglaze with a little broth. Continue cooking, stirring constantly. Always add the stock in portions and cook until it is almost absorbed, only then add the next portion (and stir a lot!). Continue doing this until the rice is cooked al dente.
4. The amount of broth given is only a rough guide, it can vary slightly. It is only important that the rice has the right consistency at the end.
5. Add the cooked asparagus and thyme shortly before the end, the strawberries only last. Finally add the parmesan, mix everything well again, season with white pepper and salt and serve.