Summary

Ingredients

• 200 g rice, (risotto rice, e.. Arborio or Carnaroli)
• 2 teaspoons olive oil
• 1 small shallot (s)
• 1 piece (s) celery (approx. /8 a tuber)
• 1 large carrot (s)
• 1 small zucchini
• 10 stalks asparagus (Thai asparagus), alternatively approx. 4 stalks green asparagus
• 0.5 ½ bell pepper (s), red
• 80 ml white wine
• 500 ml vegetable stock, more if necessary
• 50 g parmesan, freshly rated
• 2 tablespoon butter
• 1 tablespoon parsley, freshly chopped
• salt and pepper

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Instructions

1. Peel and finely chop the shallot. Cut the celery, carrots and zucchino into cubes approx. 5 mm. Peel the bell pepper (this is best done with a peeler) and dice it too. Cut the Thai asparagus into pieces approx. 2 cm long.
2. Bring the broth to the boil and keep it warm. Heat olive oil in another saucepan and fry the shallots, carrots, bell peppers and celery for about 3 minutes. Add the rice and sweat until all the grains are evenly coated with oil and translucent. Deglaze with the white wine, let it boil down and add a little broth. Gradually add the broth over and over again and stir.
3. After about 5 minutes, fold in the zucchini cubes and keep stirring. Add the Thai asparagus 8-10 minutes before the end of the cooking time (for me it takes 20-25 minutes).
4. When the risotto has a nice creamy consistency and the grains are done but still a bit firm to the bite, add the parmesan and parsley and stir in the butter. Season with salt and pepper and serve.
5. If you like, you can sprinkle freshly grated Parmesan on top of it at the table.