Summary

Ingredients

• 5 stalks asparagus
• 150 g rice (risotto)
• 50 ml white wine, drier
• 150 ml brew, (asparagus water)
• 1 teaspoon vegetable stock, (in good condition)
• 2 shallot (s)
• Olive oil, for frying
• Butter, for frying
• 1 teaspoon salt
• 1 pinch (s) sugar
• Parmesan, grated

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Instructions

1. Peel the asparagus if necessary, cut off the lower end of the asparagus, put on the water, add salt and sugar, bring to the boil, cut the asparagus into pieces approx. 1-2 cm long and let soak in hot water for about 4-5 minutes, remove from the water,
2. Mix instant vegetable stock in asparagus water, bring to the boil.
3. Heat oil and butter in a pan, sweat finely chopped shallots and garlic in it, add asparagus sections (without head pieces) and fry, add rice and fry. Deglaze with white wine and boil, then gradually add asparagus water with broth and let boil.
4. Important: always stir so that the mass does not stick!
5. When the rice is fairly cooked, add the asparagus heads and sprinkle with grated Parmesan, bring to the boil again.