Ingredients for 4 people

300g of Arborio rice

½ onion, 2 cloves of garlic, extra virgin olive oil

1 bunch of wild asparagus

1 lt of vegetable or chicken stock

parmesan

Fry the onion and garlic in olive oil, add the chopped asparagus that you have previously blanched, fry for a few minutes before adding the rice. Add the rice and let it toast briefly, cover with stock and let it boil down until the rice reaches the thick and creamy risotto consistency. Add salt to pleasure while cooking. Finish with freshly grated parmesan.