Risotto with green asparagus

1. Finely chop the onion and press the garlic clove. Fry them together in a pan. Add the risotto rice and fry, while stirring, for 1 minute. Pour in the white wine and continue to stir.
2. Gradually add the vegetable stock. Continue to stir until the vegetable stock has been fully absorbed. This takes approx. 20-30 minutes.
3. Slice the mushrooms. Slice 1 cm off the end of the EAT ME green asparagus and discard. Slice the green asparagus into 2-cm pieces. Add the asparagus to the pan when the risotto is almost cooked. The asparagus is tastiest when still slightly al dente, so cook in the risotto for 3 minutes.
4. Then add the Parmesan cheese and stir into the risotto.

Enjoy