Risotto With Asparagus

Preparation:

Preparation: Wash the asparagus leaving them to soak for a few minutes in order to remove all traces of earth, then cut them into pieces a couple of cm long, discarding the harder and whiter part. Finely chop the onion and sauté it gently in a saucepan with the oil. Before it browns, add the pieces of asparagus leaving the tips aside, being careful to add them to the risotto only halfway through cooking. Add salt, then cover the saucepan and let them cook for about ten minutes in the sautéed pan, stirring often and adding, if necessary, a couple of spoonfuls of hot water. Add the rice and, stirring constantly, let it flavor for a few minutes then, when it starts to stick, wet it with the wine. As soon as it evaporates, start adding the broth, one ladle at a time, until the rice is cooked, bearing in mind that in the end it will have to be quite soft. Mix it with the butter and cheese and serve after letting it rest for a minute.