Summary

Ingredients

• 300 g rice, risotto (Aborio etc.)
• 500 g asparaus, (white or reen)
• 0.5 ½ onion (s)
• 300 ml vegetable stock, or white wine
• 1 liter water
• 200 g peas
• 100 g tomato (s), sun-dried in oil
• 200 g parmesan cheese
• Parsley OR:
• basil

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Instructions

1. Peel the asparagus and cut off the end pieces from the asparagus. Boil the asparagus peel with the ends in the water for about 10 minutes. Season well with salt and sugar. Then happen.
2. Cut the asparagus into slices and keep the heads separately. Finely dice the onion.
3. Heat the oil from the tomatoes in a saucepan or wok (preferably coated so that the risotto does not stick). Sweat the onions in it. Then add the rice and asparagus and sweat with it until the rice is translucent. Then deglaze with part of the vegetable stock. Deglaze gradually, stirring regularly. Use the asparagus stock after the vegetable stock.
4. In the meantime, grate the parmesan and chop the parsley. Cut the sun-dried tomatoes into cubes.
5. After 10 minutes of cooking, add the peas, diced tomatoes and asparagus heads.
6. Finish cooking the risotto. When the rice has a minimal bite, add the parmesan and stir in well. Then season with salt and pepper as required. Finally add the parsley.
7. It should have a sloppy consistency!