Green asparagus risotto

For 4 people :

- 200 gr of risotto rice
- 1 bunch of green asparagus
- 1 oinion
- 1 cube of vegetable broth
- 10 gr of butter
- 150 gr of Parmesan cheese
- salt, peppertly with shavings of Saffron Pencil.

Wash therice and mince the onion.
Cook the onion in a knob of butter.
Rehydrate the vegetable broth.
Cut the asparagus into slice of one centimeter.
Make them sauté.
Add the rice to the onion, then add the vegetable broth once it becomes translucend.
Cook until the water is completely reduced.
Add Parmesan cheese to the rice.
Put the asparagus once the rice is ready.
Serve directly with shaving of Saffron Pencil

Recipe created by Arthur Huet, assistant of Savant Food for OCNI's