Asparagus Risotto

Ingredients (4 servings)

320 g Arborio Rice,
300 g Asparagus,
30 g Butter,
50 g Parmesan cheese,
1 lt Vegetable broth (or stock),
1 glass of dry white wine,
1 small onion,
2 spoons of extra-virgin olive oil,
salt, pepper

Preparation

1. Boil the asparagus and when ready cut them into small pieces, putting on the side the tips for garnish. In a large pan fry the onion finely chopped then add the rice and sauté for 2 minutes.
2. Add in the dry white wine and when is completely reduced add the broth. Cook for 15-18 minutes over a low heat stirring and adding broth when is necessary.
3. When partially cooked add the asparagus and continue cooking.
4. When cooking is complete, turn off the heat and stir in butter and parmesan cheese
5. Serve your Asparagus Risotto garnishing the plate with asparagus tips.
6. For a richer taste, when adding butter and parmesan cheese to your Asparagus Risotto you can add some creamy stracchino cheese.