Risotto with green asparagus, ham and egg

Name: risotto with green asparagus, ham and egg
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 300 gram risotto rice; 100 milliliters dry white wine; 500 milliliters chicken bouillon; 500 gram green asparagus; 1 tablespoon oil; 150 gram leg ham; 1 tablespoon butter; 25 gram Parmesan cheese; 4 egg; 4 egg; 2 tablespoon fresh chervil; 2 tablespoon fresh dill

Ingredients

3 tablespoon olive oil
1 onion
300 gram risotto rice
100 milliliters dry white wine
500 milliliters chicken bouillon
500 gram green asparagus
1 tablespoon oil

150 gram leg ham
1 tablespoon butter
25 gram Parmesan cheese
4 egg
4 egg
2 tablespoon fresh chervil
2 tablespoon fresh dill

Directions

Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.
Add the rice and stir-fry briefly. Extinguish with the wine and bring to a boil.
Pour some stock and stir until the rice has absorbed the stock.
Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
Cut the bottom of the asparagus and brush the asparagus with oil.
Grill the asparagus in a grill pan and light brown in a few minutes. Keep them warm under a plate.
Stir the ham, butter and cheese through the risotto and season with pepper.
Serve the risotto on hot plates. Put some grilled asparagus and 1 egg on top. Sprinkle with some green herbs.