Ingredients

Method

1. Heat butter in a pan and add the onion, stir it for 6 - 8 minutes till it translucent
2. Add the rice into it mix it for 1 minute till it gives toasted aroma
3. Add the hot 500 ml (1/3) Chicken stock to it, cook it by stirring constantly, until the rice has observed the stock.
4. Again add the hot 500 ml (1/3) Chicken stock to it, cook it by stirring constantly, until the rice has observed the stock.
5. Again add the hot 500 ml (1/3) Chicken stock to it, cook it by stirring constantly, until the rice has observed the stock. Means three it has be repeated. The dish should be of creamy texture.
6. Add the Blanched Asparagus batons to it.
7. Finish the Risotto by adding 120 g grated parmesan and 120 g Butter
8. Adjust the seasoning with salt and pepper and serve.