Asparagus' Risotto

Ingredients:
2 cup of paraboiled rice per person
15/20 asparagus
Butter/Parmesan

Cut the head of the asparagus and save them for later. Chop the asparagus into small sections and add them to a pot with some olive oil.



Once they start frying add some hot water and a vegetable stock cube, simmer until you get a creamy base.
Add the rice and boiling water to cover everything.
Add more water if necessary while it is cooking, and when the rice start to soften add the asparagus heads.
Cook until the rice is soft enough, add parmesan and butter and stir well until your rice get creamy.
Cover it for about 5 minutes and ....



..buon appetito!