Risotto of green and white Asparagus

Cook asparagus al dente. Keep stock for later. Cut away asparagus spears and put them aside. Cut remaining asparagus stems into 1 cm thick pieces. Puree one half of the asparagus with cream.

Sweat cubed onions in oil, ad rice and sweat golden yellow. Stir 700 ml stock of asparagus with Deinhard Green Label Riesling, ad to rice little by little and stir constantly. Season to taste with salt and pepper. Mix puree of asparagus, spears and asparagus pieces, ad and mix with Parmesan Cheese.

Cooking time: 30 min
Level of difficulty: simple

Ingredient for four helpings:
6 spears of white asparagus
6 spears of green asparagus
100 ml cream
1 teaspoon butter

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