Spring Asparagus Risotto

Put the stock in a pot and bring it to a boil. Wash the asparagus and cut off the tips, cut the rest of the stalks crosswise in 1 cm pieces. Chop up onion and garlic and cook them in olive oil in a large deep pan over low heat for 7-10 minutes.

Turn the heat to medium and add rice, and fry it while stirring for 2-3 minutes, add the wine and continue stirring until the wine evaporated.

Add 1 cup of the stock (see photos in the post how much the stock should cover the rice) and cook over low/medium heat until the stock is absorbed by the rice, add the chopped asparagus reserving the tips to the rice, continue adding a ladle of the stock each time you see the risotto getting a bit dry. Stir for about 20-30 seconds after each addition of the stock to bring out the starch for a creamier risotto.

While your risotto is cooking, quickly cook the asparagus tips. They will take 5-7 minutes, so arrange for both asparagus and risotto be done at approximately the same time.

When all your stock is gone taste your rice to make sure it’s cooked, if it’s not add a ladleful of water.

When the rice is the right texture remove it from the heat and stir freshly grated parmesan into it, stir, then add butter, cover with and let it sit or 5 minutes. Place a few asparagus spears and a small bunch of micro herbs into each bowl before serving.