White asparagus risotto

Let's get started!

1. Start by cleaning the asparagus. Cut 3 cm from the bottom and peel the asparagus with a vegetable peeler. Leave the tip as is. Bring the asparagus, cut into 4 cm pieces, to a boil in the broth for 15 minutes. Then remove them from the heat.
2. While the asparagus is cooking, you can chop the garlic and onions. Peel the celery with a vegetable peeler and then cut it into small cubes.
3. Now heat the oil over medium heat and sauté the garlic, onion, and celery until soft. Then add the rice, stirring it for a few minutes (until the rice becomes translucent white).
4. Take a good sip of the wine yourself, then add the rest to the rice. Stir constantly to evaporate the alcohol from the wine (what a shame, right?). Turn the heat down a bit and add a large ladle of broth. Keep stirring until the broth is absorbed by the rice, then add the next ladle. Repeat this until you have added 2/3 of all the broth.
5. For the last part of the broth, do the following: coarsely mash the asparagus pieces with the remaining broth using a potato masher. Then add the chopped chives and parsley with pepper to the broth. Then add this to the rice (in the same way as in step 4).
6. After the last of the broth has been absorbed by the rice, remove the pan from the heat and add the butter and Parmesan cheese. Let it rest for a moment with the lid on the pan. Stir it well again and serve in deep plates. Enjoy your meal!

Tip

Use some of the chives, parsley, and grated cheese as a garnish on the dish.