25 minutes

Rice for risotto, 1+1/2 cup
White asparagus, 14,1 oz
Shallots, 1
Hot water, 6 + 1/2 cups
Vegetable stock cube, 1
White wine, a dash
Parsley, 1 small bunch
Parmigiano reggiano
Butter, a knob


Clean the asparagus, then chop off the bottom inch or two of the stalk, and peel downward from the tip. Boil or steam them for 4 minutes, drain them and cut them into pieces.
Finely chop the shallots and the parsley. Stir fry the shallots until translucent with a couple of tablespoons of olive oil. Add the asparagus and cook for two minutes with some hot water and the stock cube.
Add the rice and toast it for two minutes. Stir and add the white wine, parsley, salt and pepper. Then, as the rice gets drier, add some more hot water a little at a time.
Once cooked (about 18 minutes) turn off the heat and add the butter. Stir it all well in and serve immediately with a sprinkle of parmigiano reggiano.

Thanks to: My Little Italian Kitchen