Asparagus risotto

The recipe:

Ingredients for 4 people:

• 4 asparagus spears von Terlan
• 160 g risotto rice 
• 1 onion, finely chopped 
• 3/4 litre asparagus water (asparagus stock)
• Cream and butter white pepper and Parmesan cheese.

Preparation: 

Peel the asparagus spears and cut into pieces about one centimeter long. Boil lightly in salted water for about 15 to 20 minutes and lightly fry the finely chopped onion in oil. Add the rice, sauté briefly and pour in the asparagus stock. Cook for about 15 minutes, stirring constantly. Just before the rice is ready, add the asparagus pieces and season with salt, pepper, cream, butter and parmesan. Garnish with a few asparagus tips and serve.