Asparagus Risotto

Chop the onions and garlic

Chop the asparagus

Chop the dill

Cook asparagus 2-3 minutes in boiling water

Remove and place in ice water

Warm the stock

Saute garlic and onions in olive oil

Deglaze with wine and add rice

Cook until wine is evaporated. Continue with broth, adding a little at a time.

Continue until all broth has been absorbed

Stir in asparagus, cheese, dill

Toast pine nuts

Sprinkle with pine nuts and serve

Full recipe