Summary

Ingredients

• 500 g asparaus, white
• 1 onion (s)
• 3 cloves garlic
• 75 g butter, which 2 tablespoon for braisin the risotto rice
• 300 g rice (risotto rice)
• 1 glass white wine, dry
• 0.5 liter ½ vegetable stock or asparagus stock
• 2 bunch chervil or wild garlic
• 50 g parmesan, rated

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Instructions

1. Peel the asparagus.
2. Boil a stock from the bowls with as little water as possible (½ liter is sufficient).
3. Cut the asparagus spears into small pieces. Peel onion and garlic and chop finely.
4. Heat 2 tablespoons of butter in a pressure cooker. Add onion and garlic and sauté in them until soft. Now add the rice and stir. Deglaze with wine, almost let it evaporate, and season with salt and pepper. Add the asparagus stock and the asparagus pieces. Close the pressure cooker and bring everything to the boil. When the valve is on 1, reduce the temperature and cook for approx. 7 minutes.
5. Puree the rest of the butter with the herbs in a blender.
6. Let off the steam, open the saucepan and stir in the grated Parmesan and herb butter.
7. I usually put the asparagus tips separately, fry them in butter and then place them on the individual served portions.
8. It`s hard to believe at first, but this risotto becomes almost creamier than the one slowly stirred in the traditional way and doesn`t do any work.