Asparagus risotto
Serves four
500 g green asparagus
4 dl Carnaroli-rice
1 chopped onion
1 tbs butter
Lemon peel
1 l chicken or vegetable stock
1 glass white wine
Grated parmesan cheese
Salt and pepper
A bit of butter
Peel the asparagus, chop the stalks into smaller pieces and keep
the tips. Bring the stock to a boil in a separate saucepan. Fry the
onions in another saucepan with a spoonful of butter. Add the rice,
the asparagus stalks, some of the lemon peel and continue frying.
Next add a little of the boiling stock and stir until it is
absorbed. Keep adding the stock, one ladle at a time, until the
rice is cooked. Stir every once in a while. Add the white wine and
the asparagus tips at the end of cooking. Flavor with salt and
pepper if needed. Add the grated parmesan cheese and a bit of cold
butter before serving.