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Asparagus risotto

For 2 persons

  • 150 g risotto rice

  • 250 g asparagus

  • 1 onion

  • 3 garlic cloves

  • 150 ml white wine

  • 1 litre vegetable stock

  • 3 tablespoon creme fraiche

  • 100 g grated Parmesan cheese

  • bunch of parsley

  • pepper

  • 2 tablespoon olive oil

  1. Peel and thinly chop onion and garlic cloves

  2. Heat olive oil in a pan medium heat

  3. Add onion and garlic cloves in the pan until soft

  4. Add the rice let it cook 2 minutes

  5. Add the white wine let it evaporate

  6. Put heat on low add the vegetable stock to to cover the rice

  7. Chop the asparagus and keep the heads separate

  8. Add the asparagus in the pan (without the head)

  9. Regularly mix and add vegetable stock for 30 minutes

  10. Add the asparagus heads

  11. Regularly mix and add vegetable stock for 15 minutes

  12. Add creme fraiche, 25g of parmesan cheese, let it cook for 10 minutes

  13. Serve (check the rice is cooked)

  14. Top with chopped parsley, grated Parmesan cheese and pepper

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