Asparagus Risotto

by Ursula
Asparagus Risotto

Ingredients

50ml olive oil
1-2 onion - finely chopped
1 bunch of asparagus - washed, cut in 3-4 lengths
450 Arborio rice
1.3 l vegetable stock
125 g parmesan cheese -grated
pepper and salt

Directions

Heat the olive oil in a pan and fry the onion till soft/light brown. Add the rice and stir till the oil has been absorbed. Add vegetable stock one ladle-full at a time. Stir completely and then let simmer until that liquid is nearly absorbed. Continue adding broth by the ladle-full until rice is cooked. Stir in the asparagus and season with pepper and salt. Remove pan from heat and gently stir in half of the parmesan cheese. Serve with the rest of the grated parmesan.

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