Risotto with asparagus

INGREDIENTS:

• 200 g of carnaloeoli or vialone nano rice
• 30 g of butter
• 30 g of grated parmesan
• 1/2 onion
• vegetable broth to taste
• 15 green asparagus
and pepper to taste

:

• First, carefully wash the asparagus being careful not to damage the tips and remove the woody part.
• Separate the tips from the rest of the stem and keep them aside. Slice the stems into rings.
• Finely chop the onion and put it in a pan with a knob of butter. Let it stew with a pinch of salt and pepper. Add the slices of asparagus and cook them for about 10 minutes with a ladle of broth.
• Take a low saucepan two handles and pour in a knob of butter and a little oil. When will it start? to melt the butter and to take temperature, pour the rice inside and toast it for about 5 minutes. 
• Start pouring the broth and slowly cook the rice. After about 10 minutes of cooking, add the previously stewed onion and the slices of asparagus and continue to cover the rice with the broth to continue cooking.
• Add the asparagus tips 2 minutes before the end of cooking. When the rice is ready, ready, remove the saucepan from the heat, and stir it in with the help of the parmesan and the butter.
• Season with salt and add a pinch of pepper.
• Now your rice is ready. ready to be served.