Green Asparagus Risotto

Wash the asparagus and peel the lower third of the spears. Cut off the hard ends. Cut off the tips and reserve. Cut the asparagus stalks into approximately 0.5 cm/1/4 inch slices. To cook the asparagus tips, bring to a boil 120 ml/1/2 cup water with a little salt and sugar, drop in the asparagus tips and cook for about 5 minutes, until al dente. Take out of the pan and refresh in cold water. Reserve the cooking liquid.

Peel and finely dice the shallots. Put 1 tablespoon butter into a pan and heat until it foams, then add the asparagus pieces and shallots and saute. Add the rice, stir well and saute briefly. Mix the wine with the asparagus water and vegetable broth. Pour 2 ladlefuls of the mixture onto the rice and cook over a medium heat, stirring, until it has been absorbed.

Continue to add the stock in this way, allowing the last ladleful to be absorbed before adding the next and stirring frequently. When the rice is cooked but still slightly hard in the centre, carefully stir in the asparagus tips, the remaining butter and the Parmesan. Season the risotto to taste with salt and pepper. Serve on warmed plates sprinkled with coarsely grated Parmesan.