Wild asparagus and parmesan risotto

Wash the asparagus and remove the hardest part. Cut them in small pieces of 1cm and separate the tips.

Heat the broth in a saucepan.

In a frying pan with a little EVOO, sauté the asparagus tips and when they are ready, set them aside.

In the same pan where we have sautéed the tips, place the diced onion and sliced garlic and sauté over low heat.

Once the onion and garlic have colored, add the rice and cook for about 2-3 minutes, stirring constantly.

Add the white wine and let it reduce for a couple of minutes over high heat.

Add the chopped asparagus.

Add a little broth (until it covers the rice) and stir. Once it has evaporated, add more broth and stir again. We have to do this step successively until the rice reaches the risotto texture (about 25 minutes). *It is important that the broth that we have in the saucepan is kept hot so that the cooking of the rice is not lost when incorporating it.

When the rice is ready, add the Parmesan cheese and mix.

Plate and place the asparagus tips and a few slices of Parmesan to decorate.