Green Asparagus Risotto

For the green asparagus risotto, heat water with 1/2 tsp salt and cut the asparagus spears into pieces and cook in the boiling salted water for about 3 min. Remove from the heat.

Melt the butter in a pot and sauté the chopped bacon in it, then add the rice and deglaze with 150 ml of the asparagus water.

Add the asparagus pieces, cover and bring the risotto to the boil once, then cover and let it simmer on the lowest heat for 10 minutes. Then add about 50 to 80 ml of asparagus water, cover and continue cooking.

Finally, fold in the freshly grated Parmesan, season to taste and serve the green asparagus risotto.

Preparation Tip:

Garnish the green asparagus risotto with fresh basil. If you don't want bacon, leave it out. It gives the risotto a hearty spicy note and is therefore a delicious addition.

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