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[Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths.
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I show how to prepare white asparagus
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[Preparation] Cut the ingredients into 1 cm cubes.
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Separate the mushrooms into bite sizes.
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Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
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Heat the olive oil in a pot and cook the ingredients.
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Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
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If using uncooked rice add it at this point and cook (You don't need to rinse).
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If using cooked rice do not add it at this point.
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When the rice is almost translucent, add the stock you mixed previously.
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Simmer for 10 minutes until al dente.
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When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces).
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Turn the heat to low.
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When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley.
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It is done.
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Guten Appetit.
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Note: If using sliced cheese choose non-melting type.
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Look at the comment if you want to know the reason.
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2 slices of cheese make the risotto quite rich.
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If you prefer a lighter risotto use half the amount.
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I used white asparagus cooking liquid with this recipe and the top photo has white asparagus.
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Originally this recipe was with green asparagus and I changed it.
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You can use green asparagus of course.
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Spargelzeit refers to white asparagus season from April to June in Germany.
