4 dl (1 2/3 cups) arborio rice or long grain rice
8-9 dl (3 ½ – 3 ¾ cups) vegetable stock
300 g (10 oz) asparagus
2 small yellow onions
2 dl (¾ cup) grated vegan parmesan (or homemade alternative)
2 tbsp olive oil
Salt to taste
Peel and chop the onion. Make broth or use a ready-made one. Cut the asparagus. Pour half the oil into a saucepan. Add the onion and rice and sauté for a few minutes. Add 2-3 dl of the broth. Simmer, stirring, for about 25 minutes, adding more liquid as it cooks (about 1 dl at a time). Cook the asparagus in lightly salted water for about 1-2 minutes. Stir the remaining oil, parmesan and asparagus into the risotto. Season to taste with salt.