Wild Asparagus Risotto

Method 1

1. 

    

   • remove manually the tips from the asparagus;
   • manually chop the stems till where they are easy to break;
   • put the stems to boil in the 1l vegetable broth;
   • when it starts boiling low the flame
   • chop the onion and the leeks;
   • put them in a separate pan and brown them with a pinch of salt in some extra virgin olive oil;
   • blend with the white wine;
   • add the rice and roast it for a few seconds;
   • cook the rice by pouring in the vegetables stock with the stems every time the rice starts drying;
   • few minutes before rice is cooked, add the asparagus tips;
   • when rice is ready, add the Parmesan cheese and mix well

    

Method 2

1. rather then add the whole asparagus stems to the rice, you can smash them with a blender till you will get a cream (use some of their boiling water and keep the rest for the vegetables stock), then add them to the rice few minutes before it is cooked