- 300 g white asparagus
- ½ onion
Peel the asparagus and cut of the ends. Slice into bitesize pieces. Peel the onion and dice very fine.
Use 40g of butter to slightly roast the white asparagus and onions until glassy on medium heat with a wooden spoon.
Add the rice and toast until slightly glossy
- 1 l vegetable broth
- 400 g tomato purée
Mix the tomato purée with about 500ml of broth
Crank up the heat and add the white whine. Cook until nearly evaporated. Lower the heat to medium and start adding the tomato-broth mixture until the rice is slightly covered.
Cook the rice until it’s al dente, adding tomato-broth mix one cup at a time when the rice has absorbed most the liquid. (15-20 min.)
- 100 g green asparagus (for garnish)
- 10 ml olive oil
Wash the green asparagus cut of the ends and fry it with a bit of olive oil in a hot pan.
- 2 pinches salt
- 70 g grated Parmesan cheese
When the rice is al dente add the rest of the butter and the parmigano stirring heavily until its creamy. Season to taste with salt and pepper. Cover the pot and let it rest for about two minutes
Add the risotto to the plate and garnish with the green asparagus.