Risotto With Asparagus

Preparation:

Preparation: I wash the asparagus, tie them together and steam them, removing them when they are still al dente. I cut off the asparagus tips and set them aside. In a saucepan with 50 g of butter and as much oil, I let the finely chopped onion brown, add the rice, browning it over high heat, making it absorb a little of the cooking juices. I completely cover the rice with the broth and add it as it evaporates. When the rice is almost ready, I add the asparagus tips and when it is cooked, just al dente, I remove it from the heat, add the remaining butter and the cheese, stirred well, and finally pour it into the dish and serve it on the table.