Asparagus risotto

Preparation

1. Cut off 5 cm long asparagus tips, finely dice the rest of the asparagus and set aside.
2. Cook the asparagus tips in boiling salted water for 3-5 minutes until just tender. Rinse in cold water, cut in half, cover and set aside.
3. For the risotto: Sauté the onions and garlic in the butter. Briefly sauté the asparagus cubes.
4. Add the risotto rice, deglaze with wine and reduce.
5. Gradually pour in the stock so that the risotto rice is always just covered with liquid. Cook for 15-20 minutes until al dente, stirring frequently.
6. Mix in the Sbrinz and cream, season. Add the asparagus tips and allow to warm briefly.
7. Garnish the risotto and serve immediately.