Summary

Ingredients

• 200 g risotto rice, e.., Arborio
• 6 spear / s asparagus, green
• 6 spear / s asparagus, white
• 2 shallot (s) or 1 onion
• 40 ml white wine, drier
• 750 ml chicken broth or vegetable broth
• 50 g parmesan, freshly rated
• 1 tablespoon butter
• some basil, fresh, cut into strips
• 1 handful rocket, roughly chopped, optional
• 2 tablespoon olive oil
• salt
• sugar
• Butter for the water
• Parmesan for garnish

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Instructions

1. Finely dice the shallots or onions and fry them in olive oil until translucent. Add the rice and let it turn to glass while stirring. Then deglaze with the white wine and, as soon as it has evaporated, pour in some chicken stock so that the rice is barely covered. Simmer gently and, as soon as the rice has absorbed the broth, pour in the broth again. Never let it cook completely dry, otherwise it will stick to the bottom. Stir again and again in between.
2. Continue until you have used up all of the broth. The rice should be soft but still bite.
3. Meanwhile, peel the white asparagus and cut off the woody ends of both types. Then you can cut the bars in half.
4. Bring the water with salt, a pinch of sugar and half a tablespoon of butter to the boil, add the white asparagus to the water and cook for 10 minutes. Add the green asparagus 3 minutes before the end of the cooking time or cook it separately in a saucepan for 3 minutes.
5. Drain the water and briefly rinse the asparagus with cold water. Then cut into pieces approx. 3 cm long.
6. When the risotto is done, stir in the parmesan and butter, then stir in the asparagus and let it steep for a moment. Finally, mix in the basil cut into strips and optionally the roughly chopped rocket.
7. Arrange immediately in deep plates and garnish with a little grated or shaved Parmesan.