Step 1

Peel the asparagus and cut off the ends, bring the asparagus remains to the boil in the broth and let them steep for 15-20 minutes to form the flavour. Equilibrate the broth with a little sugar to taste.

Step 2

Sweat the risotto rice in a saucepan with a little butter and olive oil. Deglaze with the white wine, add the prepared and passed asparagus vegetable stock and continue cooking simmering, stirring constantly.

Step 3

Cut the asparagus spears in half lengthwise, cook the asparagus tips in a small pot with some broth, butte and white wine until al dente. Cut the remaining asparagus into small pieces and add to the risotto after 10 minutes cooking time (risotto).

Step 4

Cream the asparagus risotto with butter, olive oil and grated parmesan, season with salt, pepper and nutmeg.

Step 5

Arrange the asparagus risotto on warm plates and place the prepared decorative asparagus tips on the risotto.

Step 6

Sprinkle with some cold olive oil, add herbs and serve sprinkled with grated cheese.

Step 7

Asparagus risotto can be supplemented with fried mushrooms or fried courgettes. This increases the proportion of vegetables.