- 500 grams green Asparagus
- 1 Shallot
- 2 tablespoons Olive oil
- 350 grams Arborio rice
- 200 milliliters dry White wine
- 1 liter Chicken broth (or vegetable broth)
- 100 grams freshly grated Parmesan
- 2 tablespoons Butter
- 1 splash Lemon juice
- freshly ground Pepper
Peel the bottom third of the asparagus, trim the ends, and cut into into 3-4 cm (approximately 1½ inch) long pieces. Peel the shallot and finely chop.
Heat olive oil in a pan and fry the shallot in it for 1-2 minutes. Add the arborio rice and the asparagus pieces (without spikes), and saute briefly. Pour the white wine and the poultry broth such that it covers the rice. Gradually pour the broth after 15-20 minutes, with stirring, until the rice is cooked with a light bite and the risotto is creamy. Add the asparagus tips after about 10 minutes.
Stir half of the Parmesan, the lemon juice and the butter into the risotto, and season with salt and pepper.
Transfer the risotto to plates and serve sprinkled with the remaining Parmesan cheese.