Summary

Ingredients

• 600 g rice for risotto (e.. Arborio)
• 1 ½ kg asparagus, white, peeled
• 150 g butter
• 100 g parmesan, rated
• 2 liters water
• salt

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Instructions

1. Cut off all asparagus tips approx. 5 cm long. Cook together with approx. 500 g asparagus in salted water until soft. Set asparagus tips aside. Keep asparagus stock.
2. Cut the remaining raw asparagus into small slices.
3. Sauté rice in butter in a large pan or saucepan and add the asparagus slices. Gradually pour in the asparagus stock from cooking, stirring constantly. After approx. 30 minutes, carefully fold in the asparagus tips and the chopped, cooked pieces of asparagus. Add butter. The whole thing should be creamy.
4. Sprinkle the risotto with parmesan and serve.