Pork Medallions on Asparagus Risotto

For the pork medallions on asparagus risotto, briefly rinse the asparagus and cut off the bottom end and peel on the lower third.

Then cut the asparagus into pieces about 4 cm long. Heat oil in a pan and sauté the finely chopped onion. Add the rice and sauté until translucent, but it must not turn brown! Now add a large ladle of vegetable stock and wait until the liquid has boiled away a little and then add vegetable stock again.

Now you can add the uncooked asparagus. Repeat the process with the vegetable stock until the rice is ready but still slightly grainy. In the meantime, season the pork medallions and wrap them with bacon (you can also leave out the bacon, depending on your taste).

Fry them in a hot pan with oil on both sides. When the risotto is ready, season with salt and pepper and add the Parmesan cheese and a tablespoon of butter, if you like. Serve the pork medallions on asparagus risotto quickly.

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