Asparagus Risotto

Wash the asparagus well and cut the white part off.

Don’t throw the white part away: put it in a saucepan with at least 2 litres of water and bring to boil: this will be the broth you use to cook the risotto!

Peel the onion, then take away the first, tougher layers of onion, which will also go in the water to make the broth.

Thinly chop the onion and coat bottom of medium sauté pan with extra-virgin olive oil.

When hot, add onions and cook until shiny.

Add the rice and toast it at low heat for a minute.

Add the white wine and wait for the alcohol to evaporate, around 1 minute. 

Then, add 2 cups of hot broth and a pinch of salt.

From here on, add a cup of broth every now and them to cook the rice, this should take around 15 minutes.

Half way through the rice cooking, add the asparagus, previously cut in small even chunks.

When the rice is slightly ‘al dente’, turn off the heat, add the Parmesan and the butter and taste.

Add salt and pepper as desired.

Amalgamate everything and leave to rest for a couple of minutes before serving