Meal idea! Make risotto but swap out some of the vegetable stock/liquid for pureed asparagus.
Chop and steam the asparagus stalks till tender then blend with a cup of stock to make a vibrant green puree. I stirred the arborio rice to absorb cup after cup of stock and green puree until it was tender.
The vegetable tips were blanched and added in to the dish shortly before serving and also used for garnish. This makes a great starter or a main course for summer or winter.