Green asparagus risotto recipe with truffle

INGREDIENTS FOR 4 PERSONS

• 500g green asparagus
• 300g risotto rice
• 1 yellow onion
• 1.5L vegetable stock
• 50ml white wine
• 80g butter
• 200g cooked shrimps
• 2 tbsp thick cream / creme fraiche
• 1 black truffle
• salt & pepper

METHOD 

1. Clean the asparagus, cut the hard parts and cook for about 15 minutes in boiling salted water.

2. Heat the olive oil in a large sauté pan. Sauté the peeled and cut into small cubes onion for 5 min. Add the rice and mix. When the rice becomes translucent, wet with the wine.

3. When the wine is absorbed, add broth and mix constantly. As soon as the liquid is absorbed, cover again with the hot broth and continue in this way until the rice is almost tender. Finally add the butter in small cubes with the cream. Mix well.

4. Cut the asparagus in half, place the asparagus and the cooked shrimps in the rice and cook for about 5 minutes in order to finish cooking the rice. 

5. During this time, shave the truffle. Serve the risotto immediately, sprinkled with truffle.