Asparagus Risotto

First, peel and press the garlic, finely chop the onion and lightly fry both in butter. Cut the asparagus into smaller pieces and add them.

Add the risotto rice, after one minute add the white wine and after another minute add two ladles of warm chicken stock.

Stir until the liquid is almost completely gone. Add another two ladles and repeat the process until the chicken broth is completely used up.

At that point, the rice will no longer absorb any liquid. Grate and add the Parmesan and stir briefly until the cheese is completely melted.

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