Summary

Ingredients

• 6 spear / s asparagus, white
• 6 stalks asparagus, green
• 100 ml cream
• 1 teaspoon butter
• 1 pinch (s) sugar
• 2 tablespoons oil
• 1 onion (s)
• 200 g rice, (risotto rice, arborio)
• 100 ml white wine
• 100 g parmesan, rated
• salt and pepper
• chives

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Instructions

1. Cook the asparagus al dente, keep the stock. Cut off tips and set aside. Cut the remaining asparagus into 1 cm thick pieces, puree half of them with the cream.
2. Sauté the onion cubes in the oil, add the rice and sauté until golden.
3. Mix 750 ml asparagus stock with white wine. Gradually pour it over the rice. Keep stirring. Season to taste with salt and pepper. Mix in the asparagus puree and pieces of asparagus. Stir in the parmesan, garnish with chives.