Asparagus and Sausage Risotto Recipe

Slice the sausages into rounds. Cut the asparagus into 4 or 5 pieces (reserve the tips), then chop the onion into small cubes.

Heat 1 tablespoon of oil. Sauté 1/2 onion without browning it!

Add the rinsed rice, the pieces of sausage, and asparagus, and sauté for a few minutes until the rice becomes translucent.

Moisten with water and add the pepper and the broth cube. Do not add too much water and moisten the rice from time to time. Once the rice is cooked (al dente), remove it from the heat.

Add a knob of butter, a good handful of parmesan, then let rest for 5 minutes.

For presentation, serve and add lightly sautéed asparagus tips on top. Optionally, sprinkle with freshly chopped parsley.

To finish, white wines in harmony: Pinot from Alsace, white Burgundy, white from Jura.