Creamy Risotto with Asparagus & Sun-Dried Tomatoes OLE!

Ingredients:

• arborio rice
• a bunch of green asparagus
• sun-dried tomatoes in herb oil OLE!
• onion
• garlic
• vegetable broth
• Parmesan cheese
• butter or olive oil
• salt and pepper
• optional: lemon juice

Preparation:

1. Wash the asparagus, snap off the tough ends, and cut into smaller pieces (leave the tips whole).
2. In a pan, sauté the onion and garlic in butter or olive oil until soft and translucent.
3. Add the arborio rice and cook for a minute, stirring gently.
4. Gradually add the vegetable broth, stirring continuously until the risotto becomes creamy.
5. Halfway through cooking, add the asparagus so it stays slightly crisp.
6. Toward the end, stir in the OLE! sun-dried tomatoes cut into strips.
7. Mix in the Parmesan cheese, season with pepper, and add a splash of lemon juice if desired.