Risotto with green asparagus

Prepare and weigh all the ingredients. This way everything will go smoothly 😉 Don't throw away the hard part of the asparagus! We will use it to make the broth.

Bring a pot of water to a boil and add those pieces of asparagus that are not eaten.

Put a frying pan over medium heat where you will cook the risotto and add the EVOO.

Once the EVOO is heated, add the asparagus and sauté them. Set aside.

Finely chopped onion and garlic. Sauté them in the EVOO where you had the asparagus.

Once the onion and garlic are poached, add the rice. Stir. Add salt. Stir. Add the white wine and stir until there is hardly any wine left.

Add a couple of ladles of the boiling broth and stir the rice until very little remains.

Add the asparagus that we had aside. Add another two ladles of broth and stir. Stir until the rice is ready.

Let stand one minute off the heat.

Serve and enjoy! 🤤