Summary

Ingredients

• 500 g asparaus, reen
• 1 small onion (s)
• 50 g iner root
• 1 liter broth
• 300 g risotto rice
• 30 g butter
• oil
• some salt and pepper, freshly ground
• some sugar

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Instructions

1. Wash the asparagus, cut off the woody lower ends and peel a piece from the lower end if necessary. Cut the asparagus tips about 1 - 2 finger-widths below the head and cut the stalks into short pieces. Boil the asparagus pieces in boiling salted water with a pinch of sugar until soft, drain and puree with the ginger. Save the asparagus water.
2. Finely dice the shallots, peel and grate the ginger.
3. In a wide saucepan with a heavy bottom or in a sufficiently large pan, steam the onion cubes in oil until translucent, stir in the rice and sauté briefly. Deglaze with 1 cup of hot stock and reduce while stirring. Gradually pour in enough of the broth and let it boil down again and again until the rice has the desired consistency.
4. Just before the end of the cooking time, stir in the asparagus puree and butter and season the risotto with salt and pepper. Let rest briefly.
5. While the risotto is cooking, cook the asparagus tips in the asparagus stock until they are firm to the bite. Spread the risotto on plates and arrange the asparagus tips on top.