How to prepare

• 1 Clean the asparagus and cut off the hard parts. Cut them obliquely into 2 cm long pieces and cook them in 1 l vegetable or asparagus broth for 8 to 10 minutes. Cook the asparagus al dente, drain them and preserve the cooking liquid for the preparation of risotto.
• 2 Stew the rice, onions cut into thin slices and chopped garlic in heated extra virgin olive oil. Add the warm broth in which you cooked the asparagus and stir constantly until the rice is cooked al dente.
• 3 Season with saffron, ground pepper mix, ground nutmeg and salt. At the end, add grated parmesan and pieces of asparagus and serve immediately.
• 4 If desired, serve the rice with scampi.

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