Asparagus Risotto with White & Green Asparagus

Peel the white asparagus completely and cut off the woody ends. Peel only the lower third of the green asparagus and also trim the ends. Cut both types of asparagus into pieces about 3 cm long, set the tips aside.

Finely dice the shallot. Heat the vegetable broth in a pot and keep it warm.

Heat olive oil in a wide pot. Sauté the diced shallots until translucent. Add the risotto rice and toast briefly until it shines.