Asparagus with almond risotto and parma ham

Name: asparagus with almond risotto and parma ham
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram white asparagus; 100 gram butter; 2 tablespoon olive oil; 1 onion; 1 clove garlic; 200 gram Chestnut mushroom; 300 gram risotto rice; 800 milliliters chicken bouillon; 100 gram white almonds; 75 gram Parmesan cheese; 1 bunch flat leaf parsley; 8 paste parma ham

Ingredients

Directions

Cut a piece of the underside of the asparagus and boil for 3 minutes with half of the butter in water with salt. Switch off the heat source and leave to cure for 15 minutes.
Heat the olive oil and the rest of the butter and fry the onion and garlic in glass for 2-3 minutes. Spoon the mushrooms through and cook for 2-3 minutes. Scoop the rice through and cook until the grains shine.
Slowly add the chicken broth and stir in the rice for 18-20 minutes. Meanwhile, roast the almonds in a dry, hot frying pan until light brown.
Stir in the almonds, Parmesan cheese and half of the parsley and season with pepper. Serve the risotto with the asparagus and the Parma ham on top. Sprinkle the asparagus with almond risotto with the rest of the parsley.