Asparagus Risotto with Mushrooms and Herbs

For the asparagus risotto with mushrooms and herbs, peel the asparagus spears in half, cook in soup and lemon juice until crisp, lift out with a slotted spoon and quench in ice water.

Chop the onions and garlic very finely. In a saucepan, heat olive oil and 40 g of Rama and sauté onions until light. Add the garlic and rice, sauté until translucent and deglaze with white wine. Gradually add enough asparagus soup to just cover the rice, stirring frequently.

Cook the risotto for about 20 minutes.

Slice the mushrooms and sauté in 20 g Rama. Pour in Rama Cremefine to boil, season with salt and pepper and let it boil down for 2-3 minutes. Stir the mushrooms into the risotto and simmer quietly for another 10 minutes.

Cut the cooked asparagus spears into 2-3 cm long pieces, add them to the rice and let them steep for 5 minutes. Then mix in half of the Parmesan and herbs.

Serve the risotto sprinkled with the remaining Parmesan, herbs and pepper.

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