Green Asparagus Risotto

Clean and slice the asparagus and chop the onion finely.

• 7.1 oz Asparagus, green (w/o ends)
• 1 Onion, red (~ 3 oz)

Heat the olive oil in a pot over medium heat. Add the rice and fry until translucent. Add the onions and asparagus and sauté until the onions turn translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.

• 1 tsp Olive oil
• ½ cup Arborio rice
• 2 ⁠½ Tbsp White wine

Stir in the vegetable broth, bring to a boil, turn the heat to low, season with pepper and thyme, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

• 1 cup Vegetable broth
• ½ tsp Thyme leaves, dried
• Black pepper

Finely chop the chives and grate the Parmesan.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 0.9 oz Parmesan cheese

When the risotto is al dente turn off the heat, stir in the Parmesan and chives, let sit for approx. 2-3 minutes and serve.

Enjoy your meal!