Ingredients
- 250 g young green asparagus
- ½ onion, diced
- 300 g Arborio or Carnaroli rice
- 40 g butter + 10 g butter
- ½ glass of white wine
- 1 l broth (can be partly replaced by the cooking water of the asparagus)
- 50 g Parmesan cheese, grated
Instructions
Clean the asparagus and cook in plenty of salted water until al dente. Save the cooking water. Cut off the asparagus tips and keep them. Cut the stems into bite-sized pieces.
Fry the onion in 40 g butter and add the rice. Sauté for 1-2 minutes so that the outer skin bursts open to absorb the liquid. Deglaze with the white wine and simmer until the liquid has boiled down, then add the asparagus pieces and bit by bit, stirring continuously, the stock in portions. After about 18 minutes the rice should be cooked. Stir in the remaining 10 g butter and half of the parmesan. Arrange on plates and sprinkle with the asparagus tips and the remaining Parmesan.
