Asparagus Risotto with Crab Butter

First, finely dice the onions. Melt crab butter in a saucepan. Sauté rice and onions in it until translucent.

Deglaze with white wine and 250 ml soup, season with salt and pepper and allow to swell for 30-35 minutes while stirring. Gradually add 450 ml of clear soup.

Peel and slice the asparagus and cook for the last 10 minutes.

Peel the garlic, press it through a press, grate the Parmesan, cut the chives into rolls.

Add everything just before the end of the cooking time.

Arrange the risotto and serve.

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