Whole wheat risotto with green beans

Cut the asparagus into three parts: tips, body and fibrous stem area. 2. Infuse the fibrous asparagus stalks (the ones we are going to throw away) with the water for about 15 minutes. Strain the broth and reserve. In this way we elaborate a broth of asparagus that later we will use to cook the rice. 3. Grind the central part of the asparagus and the leek until they are very fine. 4. Fry the mixture until it is well poached and season with salt and pepper. 5. Add the white wine and leave for 3 minutes until the alcohol evaporates. 6. Add the rice and fry for a few minutes.

7. Add the reserved asparagus broth and cook over medium-low heat for about 35 minutes. 8. Turn off and add the Parmesan cheese and the asparagus.