Summary

Ingredients

• 500 g asparaus, reen
• 1 pinch (s) sugar
• butter
• 3 tablespoon olive oil
• 1 small onion (s)
• 280 g risotto
• 1 liter broth, clear
• 200 ml champagne
• butter
• 6 tablespoon parmesan or grated Emmental cheese
• Salt, to taste

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Instructions

1. Wash the asparagus and peel the bottom third thinly. Cut off the heads and cut the sticks into bite-sized pieces. Steam the asparagus pieces in 5 tablespoons water with a pinch of sugar, a little butter and salt for about 12 minutes. Save asparagus water.
2. Peel and dice the onion.
3. Heat oil in a large saucepan and sauté the onion until translucent. Add rice. Deglaze with champagne and cook while stirring. Gradually add the broth as well as the asparagus water. Let the liquid evaporate while stirring. Just before the rice is done, add the asparagus and cook for another 5 minutes. Remove from the stove and add the butter and half of the cheese.
4. Season with salt and serve the rest of the cheese separately.