Ginger Risotto with Green Asparagus

First, peel the shallots and dice very finely. Peel the ginger and grate finely.

Cut away the woody ends from the asparagus. Cut off the tips and set aside. Cut the remaining stalks into small pieces. At the same time, heat the veal stock.

Heat the oil in the saucepan, sauté the shallots until translucent and add the unwashed rice.

Deglaze with white wine and add 150 ml of veal stock. Bring to a boil over medium heat, stirring throughout, until the rice has completely absorbed the liquid. Gradually add the remaining veal stock while stirring. After 15-18 minutes, the risotto is ready.

Just before the end of the cooking time, add the ginger and asparagus. Stir in the butter. Season to taste with salt and pepper.

Bring water with a little salt and sugar to a boil and steam the asparagus tips in it over medium heat with the lid closed for 2-3 minutes until tender. Drain.

Serve the risotto and garnish with the asparagus tips.

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