Weekend inspiration: Asparagus risotto

Ingredients:
250 g rice
1 red onion
1 clove of garlic
150 g asparagus
100 g arugula
150 g Parmesan cheese
45 g butter
30 ml white wine
400 ml stock
olive oil
salt and pepper

Finely chop the onion and garlic, then sauté them in olive oil. Add the rice and stir for a few minutes. Pour in the white wine and let it evaporate, then gradually add the stock, stirring occasionally, and cook until the rice is tender.
Towards the end of cooking, add finely chopped asparagus. Remove from heat, add cubed butter and grated Parmesan, season, and mix everything well.
Briefly sauté the asparagus tips on olive oil and season them. Place them on top of the risotto and garnish with fresh arugula.
Enjoy!