For the vegetable risotto, cook the white asparagus and set aside. Melt the coconut oil in a saucepan and sauté the washed round grain rice, the chopped onion and the tender mixture.
Towards the end, add the soup seasoning and pour in plenty of water. (If necessary, keep adding water). Season with herb salt, white pepper and ground Maggi herb and let it simmer.
Towards the end, provide a pan and roast the asparagus set aside in it and cut into bite-sized pieces. Mix the grated cheese and cold butter into the vegetable risotto, season with chives and spices and gently fold in the asparagus pieces.
Enjoy with fresh pastry or without.
Preparation Tip:
If you want more asparagus you can also put it under the vegetable risotto.
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