- 500 grams green Asparagus
- 1 pinch sugar
- 2 shallots
- 2 Tbsps butter
- 400 grams Arborio rice (Short Grain Rice)
- 250 milliliters dry Champagne
- 500 milliliters Vegetable broth
- 40 grams freshly grated Parmesan
- freshly ground pepper
- 2 Tbsps grated Parmesan (for garnish)
Rinse asparagus, peel only the lower third, cut ends. Cut off the asparagus tips and set aside. Slice shoots to a thickness of about 0.5 cm (approximately 1/4 in). Bring 250 ml (approximately 1 cup) of water with a little salt and sugar to a boil. Pour in asparagus tips and cook about 5 minutes until al dente, remove and rinse with cold water. Reserve asparagus cooking liquid.
Peel shallots and finely dice. In a pan, heat 1 tablespoon butter until it becomes foamy, then sauté the asparagus pieces (not tips), shallots and rice. Mix champagne, asparagus stock and broth. Add 2 ladles of water to the rice and let it boil over medium heat while stirring.
Add broth mixture one ladle at a time until used. When the rice is cooked al dente, gently mix in asparagus tips, remaining butter and parmesan. Season risotto with salt and pepper, arrange on warmed plates and serve sprinkled with parmesan.