Peel the asparagus and cut into coarse pieces. If you like, you can leave a few stalks whole as decoration for the plate. Cut the onion into cubes and fry in a little oil in a pot.
Add the risotto rice and cook until translucent. Deglaze with white wine and let it reduce.
Now always add some soup until the soup is used up. This will take between 20 and 25 minutes.
10 minutes before the end, add the asparagus and cook until al dente.
Finally, stir in the Parmesan cheese and serve the asparagus risotto while it is still hot.
Preparation Tip:
If you like, add fresh herbs to the asparagus risotto. The risotto can also be prepared with green asparagus.
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