Summary

Ingredients

• 500 g asparaus, reen
• Salt and pepper, freshly ground
• 1 pinch (s) sugar
• 2 shallot (s)
• 3 tablespoon butter
• 300 g risotto rice
• 100 ml white wine, dry or water
• 800 ml veal stock, hotter
• 3 stalks parsley, smooth
• 75 g parmesan cheese

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Instructions

1. Rinse the asparagus and break off the bottom. Peel the asparagus spears on the lower third and cut into 3 cm long pieces. Bring about half a liter of salted water with sugar to the boil and cook the asparagus pieces in it for eight to ten minutes over a low heat. Drain on a sieve.
2. Peel and dice the shallots. Heat half of the butter and sauté the shallots over medium heat until translucent. Add the rice and cook until translucent while stirring (do not brown!). Pour in the wine and stir until it has evaporated. Add a good shot of hot veal stock to the rice and cook in an open saucepan over a low heat for about 20 minutes. Stir occasionally and keep adding a little stock so that the rice is always just covered with liquid. At the end the risotto should have a creamy consistency.
3. Carefully stir in asparagus pieces, remaining butter, 40 g grated Parmesan and chopped parsley. Season the risotto with salt and pepper. Scatter the rest of the grated parmesan on top and serve the risotto immediately.
4. (15 g fat per serving)