Chop the onion and asparagus according to the video instructions. Leave one asparagus tip for decoration.

Fry the reserved asparagus tip in olive oil for 3 minutes on high heat, then set aside.

Heat the pan and add olive oil.

Add the chopped onion and fry for 2 minutes.

Add the rice and fry for 1 minute.

Deglaze with white wine and cook until the rice absorbs all the liquid.

Add the chopped asparagus, salt, and pepper, and cook for 1 minute.

Add water (not broth, as we use asparagus juice) and cover the rice.

Cook for 15-20 minutes according to the package instructions, adding water gradually each time the rice absorbs the liquid.

When the rice is ready, turn off the heat.

Add saffron, butter, and Parmigiano Reggiano, then mix the risotto thoroughly.

Serve and garnish with the reserved asparagus tip. Buon appetito 🤌