Risotto with asparagus

Directions

The recipe is very tasty and easy to prepare, so let’s
get started, first I fry a finely chopped onion in a little
olive oil and add the pre-cut asparagus about 1
centimeter long, fry them also for a short time, add the
rice for about 2 minutes and add the wine, let it
evaporate the alcohol for another 2 minutes, after
which I start to add the vegetable broth in parts while
constantly stirring slowly until ready, try constantly so
as not to overcook the rice, after judging that it is
ready, add the butter, parsley to taste with salt, pepper
and sumac, and finally add part of the separated tips
of the asparagus for decoration and finish with grated
parmesan.