When the temperatures are getting warmer, I like to stick to light summery dishes. After an extensive Easter Brunch, a great weekend with family & lots of delicious food, this Green Asparagus Risotto was the perfect balance.

a delicious light spring dish

Ingredients (2 persons)

• 400 g asparagus
• 0,75 l vegetable broth
• 30 g butter
• 1  tbsp. olive oil
• 1 chopped onion
• 180 g risotto rice
• salt
• freshly ground pepper
• parmesan cheese

Instructions

Start by cutting off the end pieces of the green asparagus and peel the lower thirds. Cook the asparagus firm to the bite in some salted water and put it aside.

Bring the vegetable broth to boil in another pot. Next, heat some butter with olive oil and glaze the chopped onion at a low heat. Add the rice and let it simmer whilst stirring. Add a scoop of the vegetable broth and let cook it slowly – add more vegetable broth as soon as the rice has absorbed the water and continue like this  – until the rice is done (about 20 minutes). Add some butter, the green asparagus and season with salt & freshly ground pepper. Served with parmesan cheese, Asparagus Risotto is

– a delicious light spring dish.