Summary

Ingredients

• 500 g asparaus, reen
• 1 pinch (s) sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 onion (s)
• 300 g risotto
• 100 ml white wine
• 800 ml vegetable stock
• 70 g parmesan cheese
• 3 tablespoon parsley, chopped

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Instructions

1. Wash the asparagus, cut off the lower ends and peel the lower third. To cut in pieces. Heat the water with salt and sugar. When the water boils, add the asparagus pieces and cook for eight to ten minutes, until they are through but still firm to the bite. Pour over a sieve and drain.
2. Meanwhile, finely dice the onion and heat the olive oil in a pan. Braise the onion cubes in the olive oil. When they are translucent, add the rice and sauté as well. Deglaze with the wine, simmer until it has evaporated. Then add the warm vegetable broth in small portions and let the rice absorb it. Stir it again and again. When the vegetable stock is used up and the rice is cooked through, fold in the asparagus, parmesan and parsley.