- Risotto (B13) – 250g
- Green asparagus tips – 80 g
- Parmesan cheese – 25 g
- Olive oil
- Salt and pepper
- Heat a pan on medium heat and fry the asparagus tips briefly in the olive oil. Season with salt and pepper. Set the best pieces aside for garnish.
- Heat the risotto in a hot pan with a little olive oil, stirring regularly so that it does not stick.
- Stir the Parmesan cheese through the risotto and season further with salt and pepper.
- Add the asparagus tips to the risotto.
- Garnish with extra grated Parmesan cheese and the reserved asparagus tips.
Risotto
