For the asparagus risotto, wash and peel the asparagus and cut off the woody ends. Cut the spears into 2-3 cm long pieces and bring enough water with salt, sugar and lemon juice to boil.
Boil the asparagus pieces for 5 minutes, take them out and put them aside, do not pour away the cooking water. Finely chop the onion and sauté it with the risotto rice in the hot oil until translucent, deglaze with the white wine and let it boil away while stirring.
Gradually add the hot asparagus water and let it boil away, stirring constantly. After 10 minutes of cooking, add the asparagus pieces, not the asparagus heads, and continue cooking. After another 5 minutes, add the asparagus heads to the risotto as well. The remaining cooking time is about 5 minutes.
When the rice still has some bite, turn off the heat, mix in the Parmesan and let the risotto sit, covered, for another 5 minutes. Season to taste and serve the asparagus risotto sprinkled with freshly shaved Parmesan, if desired.
Preparation Tip:
A glass of dry white wine goes very well with the asparagus risotto, preferably the same one you used for cooking.
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