Asparagus Risotto

Method

1. Clean the asparagus: snap off the woody ends (they break naturally). Reserve the trimmings for the broth.
2. Cut off the tips and set aside. Slice the remaining stalks into small rounds.
3. Finely chop the shallot (or substitute with a spring onion).
4. In a pan, melt a knob of butter (or olive oil for vegan). Add the shallot and sauté gently for a minute without browning.
5. Add the sliced asparagus stalks. Sauté for 4-5 minutes, adding a splash of broth to help soften. Remove from heat.
6. Prepare the vegetable broth: add the asparagus trimmings to the broth and simmer (or boil trimmings in water for 10 minutes if not using broth).
7. In a separate pot, melt another knob of butter (or oil). Add the risotto rice and toast for 2-3 minutes until translucent, stirring constantly. Do not let it brown.
8. Start adding hot broth, one ladle at a time, ensuring the rice is always covered. Cook for about 4-5 minutes, stirring occasionally.
9. Once the first broth is absorbed, add the cooked asparagus stalks. Continue adding broth and cooking.
10. Meanwhile, in a small pan, quickly sauté the reserved asparagus tips in a little butter (or oil) and a splash of broth until tender, about the same time as the rice finishes.
11. Taste the rice; season with salt and pepper as needed.
12. When the rice is al dente, remove from heat. Add a knob of butter (or oil) and grated Parmesan cheese (omit for vegan). Stir vigorously to mantecare (creamy).
13. Let the risotto rest for 2-3 minutes (optional). Serve, topping with the sautéed asparagus tips and a crack of black pepper if desired.