- green asparagus: 400 g
- risotto rice: 300 g
- white wine: 75 ml
- Parmesan cheese: 50 g
- butter: 20 g
- olive oil: 2 tbsp
- vegetable broth: 1 l
- Onion: 1 piece
- organic lemon, juice & grated: 1 piece
- salt & pepper
Wash the asparagus, remove the woody ends and cut it into bite-sized pieces.
Wash the lemon while hot, grate the zest and squeeze one half in a bowl. Dice the onion and grate the Parmesan cheese into a separate bowl.
Heat the olive oil in a saucepan and sauté the asparagus in it for about 8-10 minutes. Remove and set aside. Then briefly sauté the onions in the same pot.
Add the risotto rice and sauté briefly. Then deglaze with white wine and gradually add vegetable stock. Simmer the risotto over medium heat, stirring constantly until al dente.
Finally, add asparagus, Parmesan cheese, lemon juice and zest, butter and season with salt and pepper.