Green asparagus risotto

Cut off the base of the asparagus and lightly use a peeler to remove the crust. Chop the asparagus into 1-2cm pieces and finely chop the onion and prosciutto

Sauté the onion in butter for 2-3 minutes, then add the asparagus. Once the asparagus is cooked through, add the prosciutto and stir-fry briefly, then add the rice and wine

When the liquid has reduced, add enough bouillon to just cover the ingredients and simmer over low heat for about 15 minutes

Add broth to keep the mixture just covered for the first 7 to 8 minutes, then simmer, stirring occasionally to prevent burning

Turn off the heat, add A, and mix thoroughly. Place on a plate and sprinkle with Parmesan cheese and parsley