Asparagus Risotto (spring)

Name: Asparagus Risotto (spring)
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 60 g Parmesan cheese; 250 g asparagus; 50 g shallots; 20 g olive oil; 200 g dry white wine; 250 g risotto rice; 450 g boiling water; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 1 heaped tsp vegetable stock paste, homemade; 20 g unsalted butter

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Prep. 20 min

Total 45 min

4 portions

Ingredients

Parmesan cheese cut in pieces (2 cm)
60 g
vegetarian hard cheese, cut in pieces (2 cm)
asparagus
250 g
shallots halved
50 g
olive oil
20 g
dry white wine (see tip)
200 g
risotto rice (e.g. arborio, Carnaroli)
250 g
boiling water
450 g
fine sea salt
½ tsp
freshly ground black pepper
¼ tsp
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l)
unsalted butter diced
20 g