Asparagus- & Jerusalem artichoke risotto

This risotto is a really amazing combo of creamy and crispy and it contains two of the most tasty veggies in my opinion. The fact that this dish is really easy to prepare is definitely a big plus as well!

Time approximately 45 minutes

Asparagus- & Jerusalem artichoke risotto
Ingredients 4 - 6 people

300 g fresh, green asparagus
200 g jerusalem artichokes
2 shallots
1 ltr vegetable bouillon
2-3 tbs liquid dairy free margarine
5-6 dl avorio rice
1.5 dl plant based cooking cream
a bunch of fresh parsley
salt
black pepper

Method of preparing:
Rinse and slice the asparagus, save the tips and set them aside. Peel and slice the jerusalem artichokes. Save roughly half of these pieces for the topping. Slice the shallots finely. Prepare the bouillon, let it boil and set aside. Fry the shallots in the margarine in a big pot until it's soft. Add the asparagus- and Jerusalem artichoke pieces and fry for roughly 2 minutes. Add the rice and stir until it's all shiny. Add the wine while stirring. Lower the temperature slightly, then add a little bit of the bouillon at the time while continuously stirring until the bouillon is all used up and the rice is soft (al dente). Allow the bouillon to be completely absorbed before adding more.

Finely chop- and add the parsley (save a little bit for decoration). Add the plant based cooking cream and stir properly. Flavour with a bit of salt and pepper. Finally fry the asparagus tips and the Jerusalem artichoke pieces you sat aside earlier, in margarine, for a few minutes. Add some salt and pour it on top of your risotto together with chopped parsley.