Green asparagus risotto vegetarian

Preparation – 10 minutes

Peel and finely chop the onion and garlic cloves. Cut the ends off the asparagus and slice the asparagus into pieces of about 3 cm.

Heat the vegetable stock and grate the grana padano if not ready-grated.

Finishing the risotto with green asparagus – 30 minutes

Heat a dash of olive oil in a deep frying pan and sauté the onion and garlic for a few minutes. Add the risotto rice and cook for a few more minutes until the rice starts to become translucent. Deglaze with a generous splash of white wine.

Once the white wine has been completely absorbed, gradually add the vegetable stock. Stir occasionally and only add another ladle of stock when the previous one has been completely absorbed by the rice.

Add the asparagus pieces when the risotto is partially cooked. Adding the asparagus pieces at the beginning would overcook them. Green asparagus is best when al dente.

The risotto may be ready before you've used the entire 750ml stock. You may also need a little extra liquid; it depends on the type of rice you use.

Once the risotto is cooked, stir in a handful of cheese and a dash of cream. Season with salt, pepper and the zest of a lemon. Serve with more grated grana padano, enjoy!