Ingredients
Canceled 20 spears of green asparagus, ends1 liter chicken stock
2 tablespoons olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper from the mill
1 clove garlic, finely chopped
240 g Arborio rice or risotto rice
120 ml dry white wine
20 g freshly grated Parmesan
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
Preparation
Put steam service in a pot of water (water should not touch the insert) and water to a boil. Green asparagus pour in, dampen the lid on and about 5 min., Until the asparagus is tender. Then cut asparagus into 3 cm long pieces and set aside.
Broth to bring simmering and simmer on low heat.
Heat oil in a large frying pan and sauté onion and celery for about 5 minutes glassy. Season with salt and pepper, then add the garlic and rice. Gently fry rice with stirring for about 5 minutes.
Add white wine, stirring constantly for about 5 minutes. Have to be absorbed. Now the hot chicken broth cup as give Risotto with stirring. Once the liquid has boiled, pour more broth. Stirring constantly, overall, the process should take about 20 minutes. Now stir in asparagus.
Remove from heat and stir risotto Parmesan, lemon juice and lemon peel gently into the risotto. Serve immediately.
