Risotto with asparagus

ingredients

200 g risotto rice 1 tbsp butter 400 ml hot vegetable broth 200 g cooked asparagus 3 tbsp grated Parmesan cheese to taste salt, ground black pepper

step

1. Melt a tablespoon of butter in a saucepan and fry the rice on it for about 5 minutes. Season with salt and pepper and pour in the hot stock. Cover and simmer over low heat until tender. 2. After about 10 minutes, add the cooked asparagus cut into smaller pieces and Parmesan cheese to the rice. Stir the risotto, set aside and serve.