White Asparagus Risotto

Ingredients for 4 people
• 700 g of White Asparagus
• 1 small onion
• Vegetable broth
• 50 g of butter
• 350 g of Vialone Nano rice
• 100 g of Grana Padano PDO
• A glass of white wine

In a pan, sautè the onion previously chopped, add the diced asparagus setting aside the tips. Add then the vegetable broth and salt. When it's half cooked, add the rice and toast it. Add the white wine, let it evaporate and continue cooking for another 15 minutes adding vegetable broth. Also add the tips and cook for another 4 minutes. Remove from heat, stir in butter and Grana Padano PDO, and finally serve.