DIRECTIONS

1. Peel the asparagus. Remove around one inch from the ends. Cut up the asparagus in sections. Separate the heads and keep aside. Chop finely the onion (or the shallots). Warm up your chicken stock.

2. Heat up a frying pan. Add the coconut oil. When hot, add the onion (or the shallots). Once the onion (or the shallots) slightly golden, add the asparagus sections (except the heads that you continue to keep aside for later). Cook on a low fire for 5 minutes.

3. Push the vegetables inside the pan to its edge and in the center add your Arborio rice. Make it a medium fire.

4. Add the white wine and around one third of the chicken stock. Stir continuously the mix. When the mix starts getting dry, add the second third of the stock. When the mix starts getting dry again, add the asparagus heads and the remnants of the stock. Taste the rice to check that it is cooked. When cooked, the Arborio rice is supposed to be creamy and soft on the outside, and firm on the inside (but not crunchy). If not cooked enough, add one cup of water and continue stirring while it evaporates. Check again that the rice is cooked (this step can be repeated until the rice is cooked).

5. Add the parmesan and stir. Add salt, white pepper to have the dish seasoned to your liking. Plate the risotto in a soup plate. Sprinkle some garlic seasoning and hemp hearts on top to give some additionnal umami and crunchiness. Serve immediately while piping hot. Enjoy !