Green Asparagus Risotto

Main course

15 mins

25 mins

6 people

Ingredients

Prepare the asparagus by trimming the ends and peeling them if necessary.
Cut into pieces, keeping the tips aside.
Melt the butter and gently sauté the finely chopped onion.
Add the asparagus (without the tips) and cook gently for 5 minutes.
Add the rice and increase the heat.
Deglaze with the white wine.
Pour in the hot vegetable broth in 3 additions, adding more each time it is absorbed.
Season lightly with salt and pepper.
Halfway through cooking, add the asparagus tips. Taste to check the rice is cooked, then add the Parmesan and fresh cream and mix well. Serve very hot.

Photo credit : Marie Soehnlen

Bon appétit