Perfect Asparagus Risotto with White & Green Asparagus

Heat the broth in a small pot and keep warm. Brown the pine nuts in a pan without fat and set aside. Grate the Parmesan. Let the saffron soak in a small amount of water.

Dice the onion very finely. Peel the white asparagus, cut off the ends. Wash the green asparagus, snap off the ends. Cut the lower half of the asparagus into thin slices (2-3 mm), and the upper half into pieces about 3 cm long. Set both aside separately.

Heat olive oil and butter in a large pot, sauté onions until translucent, add rice and fry briefly. Deglaze with white wine. Once the wine has evaporated, add a ladle of broth and the saffron water. Simmer, stirring constantly, and gradually add more broth until the rice is cooked but still al dente (approx. 20-30 min).